Rach on the Radio - Rigatoni with Cauliflower Sauce and Toasted Garlic Breadcrumbs

Rigatoni with Cauliflower Sauce and Toasted Garlic Breadcrumbs

• For the Breadcrumbs:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 4 tablespoons butter 
• 6 cloves garlic, minced
• 1 cup breadcrumbs, Panko or homemade (coarse ground)
• 1/3 to 1/2 cup flat-leaf parsley tops, finely chopped
• 1/3 to 1/2 cup grated Parmigiano-Reggiano cheese
•  
• For the Cauliflower Sauce:
• 2 tablespoon EVOO – Extra Virgin Olive Oil
• 1/4 pound pancetta, guanciale or bacon, chopped
• 1 onion, chopped
• 2 to 3 cloves garlic, chopped
• 2 tablespoons rosemary, finely chopped
• 2 tablespoons thyme, finely chopped
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons chopped golden raisins
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 head cauliflower, root and core cut away from head with sharp paring knife
• Salt and pepper
• 1 pound rigatoni
• 3 tablespoons butter