Penne Rigate with Sicilian Cauliflower and a Touch of Chili Pepper
Creamy white cauliflower is a Brassica, like broccoli and Brussels sprouts, and like them it is astonishingly good for us—eat Brassicas at least two or three times a week, nutritionists advise. It’s also delicious, which means it’s easy to add to your menu—especially when prepared Sicilian fashion, like this recipe with its touches of chili pepper, golden raisins, and pine nuts. Romanesco, the lime-green version of cauliflower, works just as well in this recipe. Or try mixing the two together, for a green-and-white presentation. This way of combining pasta and cauliflower is a favorite of our friend Salvatore Denaro, a Sicilian chef who cooks and gardens in Umbria.
SERVES 6
⅓ cup extra-virgin olive oil
2 leeks, white and light green parts, thinly sliced to make 2 cups
2 garlic cloves, thinly sliced
About 1 pound cauliflower, separated into 1-inch florets
1 fresh red or green chili pepper, seeded and thinly sliced
½ cup dry white wine
½ cup golden sultana raisins, plumped in hot water and drained
Sea salt and freshly ground black pepper
About 1 pound (500 grams) penne rigate
½ cup freshly grated sharp pecorino
½ cup pine nuts, toasted
Combine the olive oil with the sliced leeks and garlic in a large, deep skillet and set over low heat. Cook, shaking the pan and stirring, until the leeks are softened but not browned. This will take about 10 minutes.
Add the cauliflower and the sliced chili. Cover the pan and cook over low heat, stirring occasionally, until the cauliflower is tender, 10 to 15 minutes. Check from time to time to be sure the vegetables are not sticking to the pan. If they do, add a tablespoon or two of water or some of the wine. When the cauliflower is tender, add the wine along with ¼ cup water and raise the heat slightly. Simmer over medium-low heat until the liquid has reduced to about ½ cup, about 10 minutes. Toss in the plumped and drained raisins and simmer just long enough to mix all the flavors together.
While the vegetables are cooking, bring a large pot of water to a rolling boil. Add salt and the pasta and cook following the directions here, until al dente. Drain the pasta, then toss with the vegetables in the skillet. Turn into a warm serving bowl, toss again with the pecorino and pine nuts, season with salt and black pepper, and serve.