Rigatoni with Cauliflower

Serves 6 as a first course

Ingredients

1 medium onion, sliced and soaked in milk
medium cauliflower, cut into large flowerets;
30 ml olive oil
tomato sauce
1 packet 500 grams rigatoni
100 grams pancetta or bacon
a little chilli
parmesan, grated

Method

Fry onions in oil, then add cauliflower flowerets

Put the lid on the pan so that the cauliflower can cook through then add the sliced pancetta or bacon then a little chilli

When cauliflower is just cooked, add tomato sauce

Boil rigatoni in lots of boiling salted water for 12-15 minutes. (if you prefer, you can use Penne pasta instead)

Toss the cauliflower mixture through the pasta

Serve with a separate bowl of grated parmesan. Add to individual taste

Note When you are making a pasta with a broccoli or cauliflower sauce you can get extra flavour by putting the stalks into the cooking water. After taking off the flowerets, put the stalks in a muslin bag. When pasta is cooked, throw away the stalks, they are there just to give flavour.