- 5 tablespoons extra-virgin olive oil
- 1/4 cup panko (Japanese bread crumbs)
- 1 medium onion, halved and thinly sliced
- 1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets
- 2 large garlic cloves, minced
- 1 teaspoon cinnamon
- 3 cups chicken stock or low-sodium broth
- 2 tablespoons white vinegar
- 1/2 cup prepared tomato sauce
- 1 tablespoon tomato paste
- 1/4 cup golden raisins
- 1 pound spaghetti
- Salt and freshly ground pepper
- 1/4 cup pine nuts, toasted
- Bring a large pot of water to a boil. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the panko and toast until golden, about 1 minute. Transfer to a plate. Wipe out the skillet and heat the remaining 3 tablespoons of oil. Add the onion and cook until translucent, 3 minutes. Add the cauliflower, garlic and cinnamon and cook for 1 minute. Add the stock, vinegar, tomato sauce, tomato paste and raisins and bring to a simmer. Cover partially and cook until the cauliflower is just tender, 10 minutes.
- Meanwhile, salt the boiling water, add the spaghetti and cook until al dente. Drain the spaghetti.
- Add the spaghetti to the cauliflower and toss to coat. Season with salt and pepper and cook over moderate heat, tossing, until the sauce thickens, about 3 minutes. Transfer the spaghetti to bowls, garnish with the pine nuts and panko and serve.
Juicy Sicilian rosé.