Half Rigatoni with Cauliflower and Anchovies.
The dish of today is very tasty, easy, and economical. Suitable for autumn climates, it reminds us of long-lost flavors, from when grandma wanted to create a dish very pleasing to the palate with little.
The pasta I chose to use is half rigatoni because we can eat them by the spoonful, scooping up the sauce, but any ridged pasta will do, so the cauliflower adheres better.
I will show you both the traditional cooking recipe and the one with the Thermomix.

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Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

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17.6 oz cauliflower (weighed already cleaned)
4 anchovies in oil (or sardines)
2 tomatoes (ripe)
1 leaf bay leaf
2 cloves garlic
1 chili pepper (optional)
2 tbsps extra virgin olive oil
8.8 oz pasta (half rigatoni)
to taste salt
1.4 oz pecorino romano (grated)

Half Rigatoni with Cauliflower and Anchovies

Tools

What we need to make the

Pot
Pan
Cutting board
Bowl
Colander

Preparation: Half Rigatoni with Cauliflower and Anchovies

Cooking in pot

Remove the outer leaves of the cauliflower, and then cut it into florets.
Wash it well in plenty of water.
Put a pot on the heat with water and salt and bring it to a boil, then..
Add the cauliflower and cook for 10 minutes. Meanwhile…
In a pan, sauté the minced garlic with extra virgin olive oil for 2 minutes, then ..
add 4 anchovies in oil, and stir until they completely dissolve..
then add the chopped tomatoes, and..
a chopped chili pepper, then stir and cook for a minute.
At this point, after 10 minutes, the cauliflower is ready to welcome the pasta. Cook it al dente in the same pot.
Then drain it and..
Mix it in the pan with the sauce and a handful of pecorino romano. Serve very hot.
Here are the Half Rigatoni with Cauliflower and Anchovies, in traditional cooking.
Remove the outer leaves of the cauliflower, and then cut it into florets.
Wash it well in plenty of water.
Place the garlic and chili pepper in the Thermomix and chop for 7 sec at speed 7. Use the spatula to gather and add the extra virgin olive oil and anchovies.
Simmer for 3 min. at 230°F at speed 1
Add the coarsely chopped tomatoes and cook for 4 min. at 212°F speed 1.
Set aside in a pan.
Without washing the bowl, add 24.7 fl oz of water, 2 level teaspoons of salt, and the small cauliflower florets.
Close and cook for 15 min, at 212°F speed 1.
Open the lid and add the pasta, stir with the spatula, close the lid, and cook for the time indicated on the box at 212°F spoon speed.
Once cooked, drain the pasta and transfer it to the pan with the sauce, add the pecorino and mix on the heat.
Serve hot. Here are the ridged half rigatoni with cauliflower and anchovies cooked with the Thermomix TM6