Recipe & photography by Izzie Cox.
Serves 4
Ingredients
Pinch saffron strands
50g raisins
1 small cauliflower, cut into bite-size florets
4 tbsp extra virgin olive oil
5 garlic cloves, finely chopped
1 tsp chilli flakes
3 tbsp sun dried tomato paste
300g Northern Pasta Co rigatoni
400g tin chopped tomatoes
50g pine nuts, toasted
Small handful chopped flat leaf parsley
Pangrattato or grated Parmesan, to serve (optional)
Method
Add the saffron strands to a small bowl and cover with 4 tbsp hot water. Add the raisins to a bowl and cover with hot water.
Meanwhile, put a large pan of salted water on to boil. Add the cauliflower florets and cook for 4-6 minutes until soft. Remove with a slotted spoon.
Put a large frying pan on a medium heat with the olive oil. Add the garlic and chilli flakes and cook for a minute then add the cauliflower florets to the pan and cook, stirring often, until golden.
Add the rigatoni to the pan of salted water and cook for 9 minutes until al dente.
Drain the raisins and add to the pan with the saffron and its water, sun dried tomato paste and chopped tomatoes. Season well and cook for 5-10 minutes until the sauce has thickened.
Drain the pasta and add to the pan of sauce with the pine nuts, tossing until well combined. Sprinkle with the parsley and serve, topped with pangrattato or Parmesan if you like.
