BAKED PASTA WITH CAULIFLOWER

Rinse the sultanas in lukewarm water and leave to soak in the red wine.

Clean the purple cauliflower, divide into florets and halve the thicker stalks. Blanch for about 10 minutes in boiling salted water. Drain the florets and reserve the cooking water.

In a saucepan, fry a garlic clove with two anchovy fillets until the anchovies dissolve.

Add the tomato passata and cook for 15 minutes.
Add the cauliflower florets to the sauce, stir and cook for 10 minutes. Add the sultanas and wine and continue over a medium-low heat until the cauliflower is tender.

In a non-stick frying pan, cook the finely chopped spring onion in plenty of extra virgin olive oil for about 15 minutes, until golden.

Add two anchovy fillets and let them dissolve. Add the breadcrumbs and toast over a low heat for about 20 minutes, stirring gently.

Toast the pine nuts in a dry frying pan until golden, then leave to cool.

Cook the rigatoni in salted water for about 14 minutes, draining while al dente and reserving the cooking water.

In a large pan, combine the pasta, cauliflower, grated caciocavallo, pine nuts and some of the toasted breadcrumbs. Mix well.

Transfer to an oiled baking dish or one lined with baking paper. Add two glasses of pasta cooking water to keep the dish moist.

Scatter the remaining toasted breadcrumbs over the top and bake at 180°C for about 45 minutes, until the crust is golden and crisp.