Perciatelli With Cauliflower in Spicy Tomato Sauce

Perciatelli are long, like spaghetti, but hollow in the middle. The sauce in this recipe is spiced up with crushed red pepper flakes and capers. Using the optional anchovies will yield a stronger tasting sauce. This recipe comes from Martha Rose Shulman, "The Very Best of Recipes for Health."

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb cauliflower, broken into florets (about 1 small head)
•  kosher salt
• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, minced
• 1⁄4 teaspoon crushed red pepper flakes
• 2 -4  anchovy fillets, rinsed and chopped (optional)
• 1 (14 ounce) can chopped tomatoes, pulsed a few times in a food processor (with juice)
• 1  pinch sugar
• 2  tablespoons capers, rinsed and chopped
• 3⁄4 lb  perciatelli (bucatini)
• 1⁄4 cup fresh parsley, chopped
• 2  ounces parmesan cheese, grated (1/2 cup)

Directions

1. Bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
2. Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
3. In a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
4. Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
5. Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
6. Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
7. Stir in the parsley and Parmesan or sprinkle them on top to garnish.