Perciatelli With Cauliflower in Spicy Tomato Sauce

“Perciatelli are long, like spaghetti, but hollow in the middle. The sauce in this recipe is spiced up with crushed red pepper flakes and capers. Using the optional anchovies will yield a stronger tasting sauce. This recipe comes from Martha Rose Shulman, "The Very Best of Recipes for Health."”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
  2. Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
  3. In a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
  4. Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
  5. Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
  6. Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
  7. Stir in the parsley and Parmesan or sprinkle them on top to garnish.

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