Paccheri with cauliflower and tomato sauce

  • Difficulty


  • 350 g Paccheri n° 125
  • 700 g cauliflower
  • 4 tablespoons grated Pecorino cheese
  • 1 hot chilli pepper
  • 1 clove garlic
  • salt to taste
Paccheri n° 125


Wash and cut the cauliflower down to flower size and cook in a pot full of boiling salted water; halfway through cooking, add the Paccheri to the pot of cauliflower.In the meantime, gently crush the clove of garlic and sautée with the chilli pepper in a saucepan with the extra virgin olive oil. Add the tomato purée to the saucepan, salt and pepper to taste, and cook for about 10 minutes.Drain the pasta and cauliflower and mix with the tomato sauce and grated cheese. Serve immediately.