RIGATONI WITH CAULIFLOWER, CURRANTS, AND PINE NUTS

Rigatoni with Cauliflower, Currants, and Pine Nuts image

Number Of Ingredients 13

1/4 cup Dried currants
2 pound Cauliflower - 1 head - bite size florets
1/2 tablespoon Kosher Salt (to taste)
5 tablespoons Olive Oil
1/2 tablespoons Black pepper - freshly gound (to taste)
1 tablespoons Butter - unsalted
1/2 cup Panko - plain
3 pieces Anchovy fillets - minced
1/8 teaspoon Crushed red pepper flakes
12 ounces Rigatoni
1 ounce Pecorino romano finely grated - about 1 cup
1/4 cup Flat leaf parsley - chopped
1/4 cup Pine nuts - toasted

Steps:

Position a rack in the center of the oven and heat the oven to 500°F. Bring a large pot of well-salted water to a boil. In a small bowl, cover the currants with hot tap water and set aside. On a heavy-duty rimmed baking sheet, toss the cauliflower with 3 Tbs. of the oil, season generously with salt and pepper, and spread in a single layer. Roast, tossing halfway through cooking, until just tender and lightly browned, 13 to 15 minutes.
Melt the butter in a 12-inch skillet over medium heat. Add the panko and cook, stirring, until deeply golden, about 3 minutes. Season with salt and transfer to a small dish; wipe the skillet clean.
Heat the remaining 2 Tbs. oil in the skillet over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute. Stir in the anchovies and pepper flakes, then add the cauliflower and toss well. Keep warm.
Boil the pasta for 1 minute less than package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and return it to the pot.
Drain the currants, and add to the pasta with the cauliflower mixture, cheese, and the reserved water. Stir to combine; cover and cook over low heat to let the flavors meld, 1 to 2 minutes. Season to taste with salt and pepper and top with the panko, parsley, and pine nuts.