Ingredients for 4 people

  • 280 g rigatoni;
  • 300 g cleaned cauliflower;
  • 1/2 kg tomato sauce;
  • 150 g breadcrumbs;
  • 50 g L’Equilibrato EVO Olive oil for the sauce;
  • 15 g chilli-flavoured Il Guastafeste EVO Olive oil;
  • 1 clove of garlic;
  • Parmesan cheese to taste
  • Salt to taste



  • Clean the cauliflower, cut it into not too small pieces and boil it in salted water for about 3 minutes.
  • Meanwhile prepare the sauce with L’Equilibrato EVO Olive oil, garlic and tomato sauce and salt to taste.
  • As soon as it starts boiling, add the previously boiled and drained cauliflower and cook for about 30 minutes.
  • Boil the pasta.
  • In the cooking time, put the pasta sauce and breadcrumbs in a non-stick pan, stirring over low heat until toasted.
  • Season the pasta with the sauce and a sprinkling of toasted breadcrumbs and Parmesan cheese.

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