• 1 brown onion, finely diced
  • 2 cloves garlic, finely diced
  • 1 long red chilli, finely diced
  • 250g pork mince 
  • 1 small head of cauliflower, chopped into small florets 
  • 1/2 cup white wine
  • Salt flakes
  • Black pepper
  • Extra virgin olive oil
  • 1/2 bunch parsley, finely chopped
  • Parmigiana cheese
  • Rigatoni 


  1. In a large frypan, add a good glug of olive oil and fry off the onion, garlic and chilli, with salt and pepper, until super soft and caramelised.
  2. Add in the pork mince and brown, then add in the cauliflower and cook until tender.
  3. Deglaze with white wine and allow to simmer.
  4. Cook your pasta until cooked to al dente, then toss in with the sauce, cooking water and fresh parsley.
  5. Serve With parmigiano cheese on top.
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