Ingredients

For the breadcrumbs:

• 2 tablespoons extra virgin olive oil (EVOO)
• 4 tablespoons butter
• 6 cloves garlic, minced
• 1 cup breadcrumbs, Panko or homemade (coarse ground)
• 1/3-1/2 cup flat leaf parsley tops, finely chopped
• 1/3-1/2 cup grated Parmigiano Reggiano cheese

For the cauliflower sauce:

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta, guanciale or bacon, chopped
• 1 onion, chopped
• 2-3 cloves garlic, chopped
• 2 tablespoons rosemary, finely chopped
• 2 tablespoons thyme, finely chopped
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons golden raisins, chopped
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 head cauliflower, root and core cut away from head with sharp paring knife
• Salt and pepper
• 1 pound rigatoni
• 3 tablespoons butter

Description

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