Pasta with cauliflower in red Sicilian

Pasta with cauliflower in red, the manner palermitana: creamy, with fried bread, pine nuts and raisins

Pasta with cauliflower in red Sicilian, one of the most traditional recipes of Sicilian cuisine winter. If we were on the island we would call it "pasta chi vruoccoli arriminati",  or pasta with cauliflower mixed in a sauce made of onion, anchovies, pine nuts, raisins and tomato paste until it becomes almost a cream. Is, make no mistake, look at the VIDEO RECIPE on my You Tube Channel (and if you must subscribe, public many interesting video tutorials here on the site do not find). The pasta with cauliflower in red Sicilian is the red variant of PASTA WITH CAULIFLOWER I published many years ago (even on my YouTube channel VIDEO RECIPE). But in this version you do not use saffron, It is added to the tomato concentrate and often, especially in Palermo, It is topped with toasted breadcrumbs and put in the oven, as a timbale.

Now, I'm not a lover of pasta cooked in the oven because it's hard to keep cooking, then I condisco with toast but without firing. But if you want to prepare the classic timbale the manner Palermo, drain the pasta very al dente, conditela, place in a baking dish and sprinkle the surface with toasted bread, then cook for 10-15 minutes in the oven.

This is by far one of the Winter recipes I love the most: you can do it with any type of cauliflower, the White, violet, even the Roman. For the “pasta chi vruoccoli arriminati” in Sicily often they are using the bucatini, but I have a weakness for casarecce, then you choose what you prefer.  Try it, you will see that goodness. Have a good day!


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  • 800 grams of cauliflower
  • 320 grams of pasta (casarecce, bucatini)
  • 50 grams of tomato paste (2 heaping tablespoons)
  • pine nuts and raisins, to taste
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • 6 anchovy fillets in salt or oil
  • a small onion
  • Dop Sicilian pecorino grated cheese or seasoned, to taste
  • grated stale bread, to taste


Pasta with cauliflower in red is a dish from Palermo exceptional taste and very simple to prepare: Clean the cauliflower eliminating the hardest parts of the trunk and the outer leaves, divide it into peaks and wash them carefully. Boil the cauliflower in salted water, then drain putting aside the cooking water (It will serve for lessarvi inside the dough).

Make no mistake the look VIDEO RECIPE stepper pasta with cauliflower in red Sicilian on my You Tube Channel.

Peel the onion, cut it in half, into thin slices and then chop. Put the raisins to soak in warm water for 10 minutes. Place in a large pan the extra virgin olive oil (Don't be stingy) and add the onion. Sauté the onion until it is lightly faded, add the anchovies and dissolve them in hot oil, then add the tomato concentrate, pine nuts and raisins. Add a little cooking water from the cauliflower and cook for 5 minutes, sampling to adjust salt if necessary.

Pasta those vruoccoli arriminati (in red)

Add the previously boiled cauliflower with tomato sauce and cook, adding when necessary a bit’ of the cauliflower cooking water, until you've got almost a cream.

Toast the breadcrumbs in a pan.

Boil the pasta into cauliflower put aside, al dente and toss with the sauce in the pan. Stir in the cheese or grated cheese and a little’ ground black pepper. Serve the pasta with cauliflower in red (” pasta who vruoccoli arriminati” in Sicilian) after seasoning with grated bread. And Bon Appetit!

Pasta with cauliflower in red Sicilian
Pasta with cauliflower in red Sicilian

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Sarah Ghigliotti 9 May 2019 at 11:39

It is very good!!!! Since he had advanced Cauliflower, I fried tiny florets and I added in the dish like bread jumped…a sweet tooth

Ada Parisi 9 May 2019 at 11:52

Thank you! Good idea to add the fried cauliflower florets, This is the kind of food I like. Starting from tradition and then go over. Good day and thanks

Ferdinand 16 March 2018 at 00:45

Also good this, but… one with saffron…!!!!
Hello, ADA.

Ada Parisi 16 March 2018 at 11:31

I never know to decide which I prefer…

elisabetta 15 March 2018 at 08:46

Very particular

Ada Parisi 15 March 2018 at 10:07

In Sicily's national dish, try it, I'm sure you'll like it!

Antonio Palombi ) 14 March 2018 at 19:15

I added a half anchovy fillet in breadcrumbs for toasting. A delicacy.

Ada Parisi 15 March 2018 at 10:08

You did well, I often put a few drops of anchovy! Have a good day, ADA


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