Ingredients
- 1 pound rigatoni
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 cup diced celery
- 1 tablespoon minced garlic
- 2 (15-ounce) cans crushed tomatoes
- 2 cups reserved pasta water
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 2 cups of the pasta cooking water, then drain the pasta and set aside.
- Meanwhile, heat the olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat.
- Add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Stir in the cauliflower florets and cook for 8–10 minutes, stirring frequently and breaking the florets into smaller pieces with a wooden spoon as they soften. Continue cooking until the cauliflower is lightly browned and resembles a hearty, meat-like texture.
- Season with salt and black pepper. Add the crushed tomatoes, reserved pasta water, parsley, basil, and thyme. Stir to combine.
- Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.
- Stir in the grated Parmesan cheese until melted and incorporated.
- Add the cooked rigatoni to the sauce and toss until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
- Serve immediately, topped with additional Parmesan cheese, fresh parsley, and freshly cracked black pepper.
Cut the cauliflower into very small florets so they naturally break down into a rich, "meaty" texture as they cook.For a vegan version, replace the butter with additional olive oil and substitute the Parmesan with your favorite dairy-free alternative.Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day.