Pasta with Cauliflower and Hazelnut Ragu

Method

1. Heat olive oil in a pan with anchovies and chili flakes until anchovies dissolve.
2. Add a garlic clove (optional) and cook briefly.
3. Boil cauliflower florets for 2 minutes, then drain.
4. Add the cauliflower to the pan and sauté with the oil mixture.
5. Cook rigatoni pasta in salted boiling water.
6. Transfer the pasta to the pan with the cauliflower, adding some pasta water to create a creamy sauce.
7. Toast hazelnuts in a dry pan and crush them coarsely.
8. Add toasted hazelnuts and chopped parsley to the pasta. Toss well and serve.