Spicy spaghettoni with sauteed cauliflower, capers, breadcrumbs and Parmigiano Reggiano

Serves 4 Starters and mains

Crafted using age-old methods and enjoyed on dining tables for centuries, versatile Parmigiano Reggiano offers an authentic taste of Northern Italy in every bite.

The methods used in creating this superlative cheese date back some 1,000 years, making it one of the oldest in the world, and tradition and craftsmanship are the key components in its production. As authentic a part of Italian culture as da Vinci, aperitivo hour and opera, this rich, complex cheese has Protected Designation of Origin (PDO) status.

The unique qualities of this hard, crumbly cheese require it to be produced exclusively within the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Reno river) and Mantua (to the right of the Po river), in one of 300 or so artisan dairies. It's made from only three natural ingredients (milk, salt and rennet) with no additives or preservatives, and must be aged for at least 12 months.

Try Parmigiano Reggiano shaved over salads, stirred through risotto or served in chunks with cured meats and crispbreads. Whichever way you use it, it’s the real deal. parmigianoreggiano.com

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Method

Wash and drain the cauliflower, then cook in salted boiling water for 3-4 minutes. Drain and set aside until ready to use.

Heat 1½tbsp of the olive oil in a non-stick pan and add the garlic. Cook until golden, then remove and set aside. Drain the anchovy fillets, add to the pan and cook until they are almost completely melted.

Add the chopped chilli or chilli flakes, capers and the reserved cauliflower florets and sauté for a few minutes.

Pour the remaining oil into a second pan and add the breadcrumbs. Cook, stirring often, until golden.

Meanwhile, cook the spaghettoni according to the packet instructions until al dente. Drain, reserving some of the cooking water. Add a splash of cooking water to the drained pasta (enough to obtain a creamy mixture) and stir through with shavings of Parmigiano Reggiano, to taste. Stir the garlic and cauliflower mix into the pasta then transfer to plates. Transfer to plates and sprinkle with the thyme and breadcrumbs and serve.