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Sicilian Broccoli And Cauliflower Pasta

Sicilian Broccoli And Cauliflower Pasta


  • 1 bunch broccoli, trimmed of tough ends
  • 1 head cauliflower, quartered, core removed
  • 2 medium yellow onions, sliced 1/4 inch, lengthwise
  • 4 cloves garlic, finely chopped
  • a generous pinch of saffron threads
  • a generous pinch of red pepper flakes, more to taste
  • 1 teaspoon fresh rosemary, finely chopped
  • olive oil as needed
  • 2 tablespoons golden raisins, plumped in warm water, drained
  • 1/2 cup lightly toasted pine nuts
  • 1/4 cup fresh chopped parsley for garnish
  • freshly grated parmesan, to taste, about 1 cup
  • kosher salt, to taste
  • 1 pound dried pasta, sturdy variety such as penne rigate (cooked al dente, according to package directions)
  • 1 cup pasta water, reserved from cooking (may or may not get used, but very handy to have when putting the pasta together).