Recipe: Skye McAlpine’s Pasta chi Vruocculi Arriminati –NY Times Style Magazine
You may need to take Italian language classes to pronounce the name of this Sicilian pasta dish, but making it couldn't be easier. The trick for maximum flavour? Food writer Skye McAlpine says to use the same pan to cook both the cauliflower and the pasta. Feel free to play around with the recipe, using romanesco or broccoli instead of cauliflower, or a different pasta –bucatini is a popular choice– but McAlpine urges those attempting this dish to not omit the breadcrumbs. "[They're] deliciously crisp, salty and golden, they’re just what the almost-sweet sauce needs.”
McApline also shares some tips to creating the gastropost you'll be dyyyying to craft. That is, if you can hold back from digging right in!