Instructions

1. Clean and trim the cauliflower: cut the head in quarters and eliminate the core. Carefully divide into small, bite sized florets, with no stem attached (you can save the core and stems for another use).
2. Bring a large pot of salted water to boil. Add the rigatoni and return to boil. After 3 minutes add the cauliflower and cook until done.
3. In the meantime heat the olive oil in a pan large enough to hold all the pasta and cauliflower. When the oil is hot, add the ‘nduja, stirring it to let it melt. Do not over cook, and turn off the heat and stir it around with a wooden spoon without letting it sizzle.
4. When pasta is done, drain, reserving a cup of the cooking water. Add the drained pasta and cauliflower to the skillet and heat, stirring, while adding the water a bit at a time. Make sure the pasta is well coated. Serve.