Conchigliette rigate with cauliflower

  • Difficulty


  • 350 g0SX0051
  • 2 salted sardines
  • 600 g cauliflower
  • 1 clove garlic
  • ½ hot pepper
  • salt to taste
Conchigliette Rigate n° 51


Wash the cauliflower, eliminate the harder outer leaves, divide the central part into florets and the tender leaves in strips; wash them in abundant cold water. Wash accurately the sardines under running water; eliminate the bone and the tails and cut them in small bits.Cook the conchiglie in a large saucepan with plenty of boiling salted water; 5 minutes before the cooking point add the cauliflower florets and the leaves. In the meantime in another saucepan heat the oil with the peeled garlic and the hot pepper, washed and dried and fry until soft. Add the sardines, 2 cooking water tbsp and stir with a wooden spoon until melted.Drain the pasta and the florets al dente; place them in the saucepan with the prepared sauce and let it flavour well. Eliminate the garlic, pour the seasoned pasta in a serving dish and serve warm immediately.