Collezione Casarecce with Roasted Cauliflower, Savoy Cabbage & Creamy Saffron Sauce

  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Collezione Casarecce
  • 5 tablespoons extra virgin olive oil
  • 1 medium yellow onion, sliced thin
  • 1 garlic clove, chopped
  • 3 cups purple cauliflower, small florets
  • 3 cups savoy cabbage, sliced thin
  • Saffron to taste
  • 1 red Calabrian chili pepper, chopped
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • Salt to taste
  • 1 tablespoon Italian flat leaf parsley, chopped
  • ½ cup Parmigiano-Reggiano, grated
  • ½ cup pistachios, chopped


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Meanwhile, in a large skillet heat olive oil over medium high heat, add onion, cauliflower and cabbage; sauté for 3-4 minutes or until it’s well browned. Add the garlic and sauté for an additional minute.
  3. 3
    Add vegetable broth, chili pepper and saffron, reduce to half, stir in cream, season with salt and bring to boil.
  4. 4
    Cook pasta 1 minute less than package directions and drain.
  5. 5
    Combine pasta with the cauliflower sauce and bring to a simmer, remove skillet from heat and toss with cheese and parsley. Top with pistachios before serving.

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