Rigatoni with smoked fish, ricotta and roasted cauliflower
By chef Franco Luise
Rigatoni pasta with delicate ricotta, smoked fish, and roasted cauliflower. An original combination of flavors for both weekday and weekend lunch.
- 17 min
- total
- Easy
- level
3 min prep · 14 min cook
What you will need
-
Rigatoni 125 g -
Smoked fish 0.5 pcs -
Cauliflower 0.25 pcs -
Ricotta 50 g
-
Garlic 1 clove -
Olive Oil 0.5 tbsp -
Breadcrumbs 0.5 tbsp -
Lemon 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩🍳✨ If you have the fish whole, remove the bones.
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Prepare the cauliflower. Clean the cauliflower and separate it into small florets.
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Slice the garlic. Peel the garlic and cut it into thin slices.
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Saute the garlic. Heat the olive oil in a pan over medium heat, add the garlic, and saute for about 2 minutes, until it starts to turn lightly golden.
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Add the anchovies. Add the fish and stir over medium heat for another 2 minutes so it breaks apart and combines with the garlic.
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Cook the pasta. Bring salted water to a boil and cook the rigatoni according to the package instructions, but for 5 minutes less than indicated on the package.
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Add the cauliflower. During the last 5 minutes of cooking, add the cauliflower to the same water.
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Mix everything together. Serve. Drain the pasta and cauliflower, transfer them to the pan with the base, mix, and add the ricotta, optionally lemon zest, and finally optionally sprinkle with toasted breadcrumbs, then serve 🍽️✨
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