Cauliflower Ragu

By LRay

The Southern Palate, November 2014, page 54.

From Tandy Wilson of City House in Nashville, TN

Photo by Andrea Behrends

Ingredients

• 1 head cauliflower
• 3/4 cup olive oil, divided
• 1/2 onion, shredded
• 5 cloves garlic, chopped
• 1/4 teaspoon chili flakes
• 1 teaspoon dry oregano
• 2 anchovy fillets
• 1/2 cup white wine
• 1 Pecorino Romano cheese rind
• 1 28-ounce can whole San Marzano tomatoes, hand crushed
• Salt and pepper to taste
• 2 pounds fresh rigatoni, or 1 pound preferred brand of dry rigatoni (Chef Wilson uses Lazzaroli pasta, handmade in Nashville)
• 1/2 cup Pecorino Romano, grated, plus extra for serving

Preparation

Step 1

Directions

Remove core of cauliflower and chop fine florets through the stem.

In a saucepot set over medium heat, sweat the cauliflower in ½ cup of olive oil until tender and translucent.

Add onions and sweat until tender and translucent.

Add garlic and cook 3 minutes, stirring regularly.

Add chili flakes, oregano, and anchovy. Cook 2 minutes.

Add wine and cheese rind. Cook 5 minutes.

Add tomatoes, season with salt and pepper, and simmer 30 minutes, stirring and tasting regularly. (Chef’s note: make the sauce 1 day ahead for most flavorful result.)

To assemble the dish, bring a large pot of water to a boil and season well. (Note: this means salt the water until it tastes like sea water.)

Add pasta and cook until al dente. Reserve 2 cups of pasta water before draining.

Add 2 cups of the tomato sauce back to pot, along with pasta and enough water to make it come together, about ½–1 cup.

Return to heat and simmer for 2–3 minutes. Stir in remaining ¼ cup olive oil and grated Pecorino.

Top with more Pecorino and serve warm.