Ditaloni with Purple Cauliflower
Your family and guests will love this attractive and tasty simple pasta dish from Calabria
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 500 g ditaloni ((1lb) or other short tubular pasta)
- 80 g provola cheese ((3oz) grated)
- 80 g pecorino cheese ((3oz) grated)
- salt (for pasta and to taste)
- 1 kg purple cauliflower ((2 lbs))
- 80 g pancetta ((3oz) cubed)
- 1-2 garlic cloves (peeled and finely chopped )
- 1/2 fresh red chilli pepper ((peperoncino) finely chopped )
- 3 tbsp extra virgin olive oil.
Instructions
- 1
Divide the cauliflower into florets and boil in salted boiling water for 5-10 minutes until al dente, drain and keep aside.
- 2
In a pan heat the oil and let the bacon and garlic brown slightly.
- 3
Add the cauliflower and cook for another 3-4 minutes, stir, add salt to taste.
- 4
Meanwhile cook the ditaloni al dente in salted boiling water.
- 5
Drain the pasta and return to the pan.
- 6
Transfer the cauliflower and pancetta mix to the pasts pan, mix everything together well and cook for a minute to incorporate the flavours into the pasta.
- 7
Sprinkle with the grated provola and pecorino cheese, stir again.
- 8
Transfer the pasta onto a serving platter, sprinkle with the finely chopped fresh chilli and serve.
- 9
Buon Appetito