Fusilli with Cauliflowers and Tomato Sauce

Fusilli with Cauliflowers and Tomato Sauce.

Fusilli with Cauliflowers and Tomato Sauce


For 4 Person(s)

For the Pasta:

  • 1 pound fusilli pasta
  • 2 pounds cauliflower
  • 28 ounces chopped tomatoes
  • 1 medium onion finely chopped
  • fresh black pepper
  • fresh parsley
  • grated Pecorino cheese
  • extra virgin olive oil
  • salt

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  1. Cut all the florets of the cauliflower into pieces of about 1 inch. Wash well and set aside.
  2. Put the chopped tomatoes in a blender and liquefy them.
  3. In a sauce pan, add 4 Tbs of EV olive oil and the chopped onion.
  4. Let the onion saute` and when it becomes translucent add the tomatoes and the parsley. Let the tomato sauce simmer for about 15 minutes and shut the flame.
  5. Meantime, in a large pot, boil salted water.
  6. Once the water boils add the fusilli. Two minutes later add to the same pot the cauliflowers.
  7. When the pasta is cooked Al Dente, drain all the water and put in a large serving bowl.
  8. Add the tomato sauce and mix.
  9. Serve with a generous sprinkle of pecorino cheese and fresh black pepper.

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