Rigatoni with cauliflower (Rigatoni al cavolfiore) from Eataly: All About Pasta: A Complete Guide with Recipes (page 32) by Eataly and Natalie Danford

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Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • bwhip on November 27, 2018

    This was great, we enjoyed it very much. Quite easy for a weeknight, with a lovely mix of heat and cool, creamy and acidic, with just the right texture from the cauliflower and pasta. My wife doesn't like olives, so I swapped in about 1/4 cup of capers. We'll make this one again.

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