Black Skillet Mezzi Rigatoni with Cauliflower Bolognese

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Slowly simmered vegetables, roasted cauliflower and a touch of citrus and herbs.


Step 1

Pulse the almonds in a robo coupe until they are broken down but still chunky. Leave some larger pieces.

Step 2

In a large mixing bowl combine everything and toss until evenly incorporated.

Step 3

Heat a large rondeau over medium heat.

Step 4

Add the blended oil and allow to warm for 2 minutes.

Step 5

Add the celery, onion, and carrot. Sweat down over medium heat for 6 minutes, salt the vegetables, then continue to cook for 5 minutes.

Step 6

Once everything is translucent and tender, add the pepper and cauliflower.

Step 7

Stir and cook for an additional 5 minutes. Deglaze with red wine and reduce by 2/3. Add tomato paste and stir it in well until all vegetables are covered.

Step 8

Cook for 3 minutes then add the crushed tomatoes. Mix them in well and simmer for 30 minutes.

Step 9

Reduce the heat to low, then add fresh herbs. Cook for 2 minutes, remove from heat, and cool down.

Step 10

When ready for service, heat the bolognese in a large rondeau or tilt skillet.

Step 11

Drop the pasta into boiling water for 1 minute or until heated through.

Step 12

Drain the pasta and mix with the sauce, then fold in the roasted butternut squash.

Step 13

Scoop the pasta into cast iron skillets, top with dollops of cheese and bake in a 350°F oven for 5 minutes or until melted.

Step 14

Remove from oven and top with gremolata.


  • 3 lb Barilla® Mezzi Rigatoni
  • Ingredients for the almond gremolata:
  • 2 cups whole almonds
  • ½ cup basil chiffonade
  • ¼ cup lemon zest
  • ¼ cup Italian parsley, chopped
  • ½ tsp kosher salt
  • Ingredients for the cauliflower bolognese:
  • 1 ½ cups blended oil
  • 1 ½ tsp fresh garlic
  • 1 ½ cups celery, ¼ inch dice
  • 1 ½ cups carrots, ¼ inch dice
  • 1 ½ cups onions, ¼ inch dice
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 8 cups cauliflower, riced
  • 2 cups red wine
  • 1 #10 can crushed tomatoes
  • ¼ cup parsley, chopped
  • ¼ cup chiffonade basil
  • 1 tsp rosemary, chopped
  • Ingredients for the garnish:
  • 1 quart butternut squash, 1/8 inch diced and roasted
  • 1 lb stracchino or mascarpone cheese
Recipe Type:
Chef Recommended Cuts
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 212g
Servings Per Container 24

Amount Per Serving
Calories 510
Calories from Fat 270
% Daily Value*
Total Fat 30gg
Saturated Fat 6gg
Trans Fat 0gg
Cholesterol 25mgmg
Sodium 250mgmg
Total Carbohydrate 52gg
Dietary Fiber 5gg
Sugars 6gg
Protein 13gg

Vitamin A %
Vitamin C %
Calcium 91mg%
Iron 3mg%
Allergy Information: Contains egg, fish, milk, peanut, shellfish, soy, tree nuts, wheat.
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.