Penne noodles are traditionally found in a variety of Bolognese and Ziti recipes around the United States, but we’ve taken the larger cousin, Paccheri Rigati, and blended together some earthy ingredients like pine nuts and cauliflower along with fresh anchovies to bring about a robust, hearty pasta dish. Along with dried currants and fresh Pecorino Romano, this dish is a traditional Sicilian-style pasta dish that is commonly served year around.


  • Kosher salt
  • 1/4 cup dried currants
  • 1 medium head cauliflower (about 2 lb.), cut into bite-size florets
  • 5 Tbs. Flora Extra Virgin Olive Oil
  • Freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 1/2 cup Flora Panko Breadcrumbs
  • 6 cloves garlic, thinly sliced
  • 3 anchovy fillets, minced
  • 1/8 tsp. crushed red pepper flakes
  • 1 16 oz. bag of Flora Organic Paccheri Rigati Homestyle Pasta
  • 1 oz. finely grated Pecorino Romano (about 1 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup pine nuts, toasted


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.


Related Posts


Flora Orecchiette Three Cheese Mac & Cheese

Although we know the name is a bit confusing,  we’ve substituted the traditional macaroni cut of pasta and introduced Flora Orecchiette Homestyle Pasta for a perfect outside-of-the-box Fall recipe! The pasta is perfect for capturing the cheese sauce and breadcrumb topping to add a burst of 3-cheese goodness with a crunchy, garlic ending.   Ingredients: […]


Flora Cod With Pancetta, Artichokes & Olives

The sea meets the land with this bountiful combination of fresh cod, and the rich flavor of pancetta to bring forth a mouth-watering, hearty dish to your kitchen.  Combined with smokey, fire-roasted tomatoes, Flora Marinated Artichokes and Flora Cerignola Olives, this fall dish will have your guests buzzing about with delight. Ingredients 4 6-oz. pieces […]


Flora Pennoni Rigate with Gorgonzola Cheese & Brussells Sprouts

Bold. Earthy. These are two words that perfectly describe the blended flavor of Brussels sprouts and Gorgonzola cheese coming together on plate combined with the bite of red onion and black pepper to bring out this rustic recipe. Summer is the perfect time of the year to sit back and enjoy a light dish that […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.