A few minced anchovies give this pasta a deep savory (not fishy) flavor, while toasted breadcrumbs add a crispy element.
You can toast pine nuts in the oven or on the stove, but keep a close eye as they can burn quickly.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe is an all time favorite in our house and is part of the regular rotation. I use the full 16 oz of rotini because what else are you going to do with 4 oz of extra pasta. The amount of cauliflower is never exact either but the proportions seem to work. The anchovies, the pepper flakes, the currants and the panko all provide layers of flavor and texture that make this dish a delight. My one note is that browning the panko always takes me more than three minutes - but that's just a quibble.
Note the recipe calls for 12 oz of rigatoni although most pasta comes in 16 oz (1 lb). I liked the idea of this recipe but was disappointed in the eating of it.
pretty good!!! I omitted the anchovy paste and the currants. That maybe would have added more layers, but other than that this is a very good dish!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.