Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts

Name: Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts
Ingredients: 1 pound cavolo nero, cleaned, center ribs removed; 1 cup extra-virgin olive oil; 1/2 sprig rosemary; 2 chiles de árbol, crumbled; 1 cup sliced onion, plus 1 cup diced onion; 1/4 cup sliced garlic; 1 1/2 cups fresh breadcrumbs; 1 medium head cauliflower (about 2 1/2 pounds), broken into bite-sized florets; 1 pound torchio, orecchiette, or penne pasta (see Sources); 1 tablespoon thyme leaves; 2 teaspoons minced salt-packed anchovy; 1/4 cup (1/2 recipe) currant–pine nut relish (see page 58); Kosher salt and freshly ground black pepper

January 24, 2012

This pasta might sound unsubstantial, but I promise you won’t leave the table wishing you’d made a roast instead. The caramelized cauliflower, rich cavolo nero, and chewy pasta, sautéed with rosemary, chile, garlic, anchovy, and onion, meld together into a filling, savory whole. Although sautéing the pasta isn’t traditional, I love the integration of flavors and the slightly crisped noodles.

Cooks' Note

If you can’t find torchio, choose a pasta with lots of nooks and crannies to capture all those delicious ingredients. You can stew the cavolo, blanch the cauliflower, and toast the breadcrumbs in advance.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.