Spicy Roasted Cauliflower Rigatoni with Tomato Sauce

This roasted cauliflower rigatoni brings together tender, golden-brown cauliflower and a spicy tomato sauce for a satisfying pasta dish. Roasting the cauliflower enhances its natural nuttiness, creating a delicious contrast with the bold sauce.

Perfect for a weeknight dinner, this recipe is simple to prepare and full of flavor. The roasted cauliflower adds a hearty texture that pairs beautifully with al dente rigatoni.

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Ingredients

1 head cauliflower, cut into floretsView ingredient guideLike ingredientDislike ingredient

3 tablespoons olive oil, dividedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon red pepper flakes (adjust to taste)View ingredient guideLike ingredientDislike ingredient

1 can (28 ounces) crushed tomatoesView ingredient guideLike ingredientDislike ingredient

1 pound rigatoni pastaView ingredient guideLike ingredientDislike ingredient

Fresh parsley for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). On a baking sheet, toss cauliflower florets with 2 tablespoons olive oil, salt and pepper. Spread in a single layer and roast for 20-25 minutes, until tender and golden brown, stirring halfway through.
2. While cauliflower roasts, bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup pasta water, then drain.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
5. Add roasted cauliflower to the sauce and stir to combine. Add cooked rigatoni and toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
6. Serve hot, garnished with fresh parsley if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well with this sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dish vegan?

This recipe is already vegan as written. Ensure your pasta is egg-free if needed.