Spicy Cauliflower Pasta (No Roasting, Just 10 Minutes!) Poverina Style.
This comforting spicy cauliflower pasta comes together in just 10 minutes on the stovetop—no roasting required. It’s made with simple pantry staples, full of bold flavor, and topped with golden, crispy breadcrumbs. The perfect weeknight dinner when you want something quick, budget-friendly, and satisfying.
6 ingredients including the salt and chili – you have to try it!
10-Minute Pasta Recipe
This pasta is packed with flavor and comes together with ingredients you probably already have—cauliflower, bread, chili, and olive oil. You can use fresh chili or substitute with red pepper flakes for convenience.
It’s one of those meals everyone agrees on—easy, adaptable, and always hits the spot.
This recipe comes straight from my husband’s kitchen, passed down from his childhood. The name “Spicy Cauliflower Poverina Style” nods to its humble Italian roots. “Poverina” means “poor” in Italian—referring to dishes made with minimal ingredients during hard times.
Why You’ll Love This Recipe
- Quick and easy: ready in 10 minutes!
- Spicy and satisfying: Customize the heat to your taste.
- No oven required: It’s all done on the stovetop.
- Budget-friendly: Made with simple pantry and fridge staples.
- Reduces food waste: A great way to use up bread and cauliflower.
Ingredients
- Cauliflower
- Penne pasta (or any pasta you like)
- Extra virgin olive oil
- Fresh red chili (or dried pepper flakes)
- Bread and/or breadcrumbs
- Salt (for pasta water)
Equipment
- 1 Pasta pot
- 1 Skillet
- 1 Wooden spoon
- 1 board
- 1 Kitchen knife
How to Make Spicy Cauliflower Pasta
For full instructions, see the printable recipe card at the bottom.
Prep the cauliflower: Cut into chunky florets and rinse well.
Boil the water: Bring a large pot of water to the boil and add salt.
Cook cauliflower and pasta together: Add the cauliflower first, then the pasta. Cover to return to a boil quickly, then uncover and cook until al dente. (The water temperature slows down with each addition so covering it helps to quickly bring the water back up to a boil)
Make the bread-chili mix: While the pasta cooks, heat olive oil in a skillet. Add the bread pieces and fresh chilli. Toast on medium-high heat until the bread pieces turn golden.
- Combine breadcrumbs: Add breadcrumbs.
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- Mix it all together: Transfer the cooked pasta and cauliflower (a little at a time) into the skillet. Mix well, adding pasta water as needed to help it all come together.
Pro Tips!
- If you are using dried chilli please add the chilli only after the bread pieces have turned golden brown to avoid the chilli burning.
- To increase the flavour, you can use toasted breadcrumbs ahead.
- For an ideal cooking time, just add 2 minutes to the pasta packet instructions.
FAQ’s
How do you know when the pasta is ready?
When the cauliflower is cooked, then the pasta will be done. Remember that the pasta needs more time than the cauliflower to cook but if you cut the cauliflower into chunky pieces then it will stand up to the pasta cooking time.
Can you make the cauliflower pieces smaller?
Sure you can, but you will probably end up with most of it mashed by the time the pasta is cooked.
How much Extra virgin olive oil is needed?
Enough to coat the bread. Bread absorbs a lot of oil, so don’t be shy!
Recipe Notes
- Salt your pasta water well—it’s the only seasoning you’ll need.
- Adjust the chili to your heat preference.
- Use fresh bread for rustic, chunky breadcrumbs, or ready-made for a finer topping.
- You can use gluten-free pasta and breadcrumbs to keep the recipe gluten-free.
Variations
These are delicious tweaks, but keep in mind that each one takes the dish a little further from the original simplicity.
- Pasta swaps: Try fusilli, rigatoni, or spaghetti.
- Cheese: Add a handful of grated pecorino or parmesan for richness.
- Stir in a spoonful of ricotta at the end for creaminess.
- Aromatics: Add sautéed garlic or anchovy fillets to the oil for deeper flavour.
- Make it vegan: It already is! Just check your breadcrumbs.
- Add protein: Toss in chickpeas, white beans, or grilled chicken.
- Boost the veg: Add spinach or peas in the final minutes of cooking.
Storage
- Best enjoyed fresh.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat on the stove with a splash of water or olive oil.
- Breadcrumbs can be stored in a jar at room temperature for up to 3 days.
More Quick and Easy Pasta Dinners
Spicy Cauliflower Pasta (No Roasting, Just 10 Minutes!) Poverina Style.
Equipment
- 1 Pasta pot
- 1 Skillet
- 1 Wooden spoon
- 1 board
- 1 Kitchen knife
Ingredients
- 300 grams penne pasta, or any other similar pasta
- 500 grams whole cauliflower
- 3 red fresh chilis, see notes for option
- 1/3 cup extra virgin olive oil
- salt, to cook the pasta
- 1/2 cup breadcrumbs + more for serving
- 2 slices bread, cubed
Instructions
- 1. Prep the cauliflower: Cut into chunky florets and rinse well.500 grams whole cauliflower, 300 grams penne pasta, or any other similar pasta
- 2. Boil the water: Bring a large pot of water to the boil and add salt. Add the cauliflower to the pot, stir once and add the pasta, stir and cover with a lid. Once the rapid boil is up again, you can remove the lid and cook the pasta according to packet instructions plus 2 minutes.salt, to cook the pasta
- 3. Make the bread-chili mix: While the pasta cooks, heat olive oil in a skillet. Add the bread pieces and fresh chilli. Toast on medium-high heat until the bread pieces turn golden.1/3 cup extra virgin olive oil, 2 slices bread, cubed, 3 red fresh chilis, see notes for option
- 4. Combine breadcrumbs: Add breadcrumbs.1/2 cup breadcrumbs + more for serving
- 5. Mix it all together: Transfer the cooked pasta and cauliflower (a little at a time) into the skillet. Mix well, adding pasta water as needed to help it all come together.
- Serve with extra toasted breadcrumbs.
Notes
Expert Tips!
- If you are using dried chilli please add the chilli only after the bread pieces have turned golden brown to avoid the chilli burning.
- To increase the flavour, you can use toasted breadcrumbs ahead.
- For an ideal cooking time, just add 2 minutes to the pasta packet instructions.
FAQ’s
How do you know when the pasta is ready?
When the cauliflower is cooked, then the pasta will be done. Remember that the pasta needs more time than the cauliflower to cook but if you cut the cauliflower into chunky pieces then it will stand up to the pasta cooking time.Can you make the cauliflower pieces smaller?
Sure you can, but you will probably end up with most of it mashed by the time the pasta is cooked.How much Extra virgin olive oil is needed?
Enough to coat the bread. Bread absorbs a lot of oil, so don’t be shy!To Fry the bread, is Extra virgin olive oil the only option?
It’s advisable to use olive oil for an enhanced taste however any other oil (canola, sunflower etc.) works.
Recipe Notes
- Salt your pasta water well—it’s the only seasoning you’ll need.
- Adjust the chili to your heat preference.
- Use fresh bread for rustic, chunky breadcrumbs, or ready-made for a finer topping.
- You can use gluten-free pasta and breadcrumbs to keep the recipe gluten-free.
