Pasta with Cauliflower Ragù

Pasta with cauliflower ragù is a vegetarian twist on the classic ragù. Here is an Italian version of the recipe:

Ingredients

• 400g of pasta (penne, rigatoni, or your choice of short pasta)
• 1 medium cauliflower
• 1 onion
• 2 carrots
• 2 celery stalks
• 2 cloves of garlic
• 400g of tomato sauce
• 100ml of white wine (optional)
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Red pepper flakes (optional)
• Grated Parmesan or Pecorino cheese (to serve)

Preparation

1. Wash the cauliflower and divide it into small florets.
2. Finely chop onion, carrots, celery, and garlic.
3. In a large pan or saucepan, sauté the chopped vegetables in extra virgin olive oil until they become soft and translucent.
4. Add the cauliflower florets and sauté for a few minutes, stirring occasionally.
5. If you decide to use wine, deglaze with white wine and let the alcohol evaporate.
6. Add the tomato sauce, salt, pepper, and red pepper flakes to taste. Cover and cook over medium-low heat for about 20-30 minutes, until the cauliflower is tender and the sauce has thickened.
7. Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente.
8. Drain the pasta and mix it with the cauliflower ragù, letting it flavor for a few minutes in the pan.
9. Serve hot with a sprinkling of grated Parmesan or Pecorino cheese.

Curiosities

Cauliflower ragù is an excellent vegetarian alternative that retains the structure and comfort provided by the classic meat ragù. In Italy, it’s common to look for vegetarian alternatives to traditional dishes, especially for those following vegetarian diets or simply to vary the daily diet.

Enjoy your meal!