Pasta and vegetables are always so great together and that’s never been more true than with this spicy cauliflower basil rigatoni. This dish is especially tasty, and hearty, too! Made with rigatoni, a pasta shaped like ziti (pasta tubes) but enlarged, this is a satisfying, filling entrée.
Because of it’s larger size, rigatoni takes a bit longer to cook than a lot of pasta that I’ve used. I find that it has the bite I like at around 15 to 20 minutes of boiling. Be sure to follow the cooking directions and time on your rigatoni package.
Once I’ve drained the pasta, I let it sit in the colander, so that it won’t be further cooked by adding it back into the hot pot. If you aren’t in a hurry, you can cook the pasta ahead, drain it into the colander, then sauté the garlic and red pepper flakes in the pasta pot, making the entire dish in one pot. If you choose to double the recipe, you will have to use a larger pasta pot or a dutch oven to make the recipe. My largest skillet is filled to the brim when I add in the pasta!
We love this delectable entrée at my house! It’s slightly spicy and the noodles are large and chewy. The cauliflower adds such a tasty flavor, with the garlic, red pepper flakes and veggie broth.
You might be interested in some of my other pasta recipes:
If you love Italian cuisine, have a look at my other Italian recipes.
I’m including the photo of aluminum foil over my huge iron skillet, with a smaller lid on top, in the recipe below. I want to stress that it’s not important to have fancy or expensive equipment in the kitchen. You can make do with what you have! This is my rigged up way of “covering” the skillet while the cauliflower cooks. Hey, it works! Just do your thing and enjoy!