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Pasta With Cavolo Romanesco Sauce

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Chef Matteo Carboni from the Academia Barilla Culinary School show us how to cook an easy pasta dish with a variation of cauliflower called Cavolo Romanesco. For more Italian recipes, chef tips and gourmet news visit our Italian Food Lovers blog at http://www.italian-food-lovers.com
Ingredients
  Caulifloweret 1 Pound (preferably Romanesco)
  Anchovy 3 Medium
  Garlic clove 2 Medium
  Pepper 1⁄2 Teaspoon (or to taste)
  Pecorino cheese 3 Ounce
  Thyme 4 Sprig
  Spaghetti 1 Pound
  Extra virgin olive oil 1 Tablespoon (or to taste, Academia Barilla Monti Iblei DOP)
Directions

GETTING READY
1. Separate cauliflower florets. Chop them in halves, and place them in boiling water for about 2 minutes. Drain and keep aside.
2. In a pan, boil pasta and cook till al-dente.

MAKING
3. To make the sauce, in a saucepan, sauté garlic and anchovies.
4. Once the anchovies are melted, add the cauliflower. Stir fry this for a couple of minutes while seasoning with salt and black pepper to taste.
5. Add pasta to the sauce for a final sauté, to which is added olive oil and Pecorino cheese.

GARNISH
6. For garnish, add Monti Iblei DOP Extra Virgin Olive Oil, cauliflower florets and a sprig of thyme.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Saute
Ingredient: 
Pasta
Interest: 
Quick
Preparation Time: 
25 Minutes
Cook Time: 
8 Minutes
Ready In: 
0 Minutes
If you love true Italian food, then you must try this Pasta with Cavolo Romanesco Sauce recipe. Chef is making this simple pasta dish with Cavolo Romanesco, a type of cauliflower. It takes few ingredients but it’s actually very flavorful with the use of anchovies. The recipe is so very simple and easy to make that you will probably end up making it whenever you find Cavolo Romanesco.

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