1 bunch broccoli, trimmed of tough ends
1 head cauliflower, quartered, core removed
2 medium yellow onions, sliced 1/4 inch, lengthwise
4 cloves garlic, finely chopped
A generous pinch of saffron threads
A generous pinch of red pepper flakes, more to taste
1 teaspoon fresh rosemary, finely chopped
olive oil as needed
2 tablespoons golden raisins, plumped in warm water, drained
1/2 cup lightly toasted pine nuts
1/4 cup fresh chopped parsley for garnish
Freshly grated Parmesan, to taste, about 1 cup
kosher salt, to taste
1 pound dried pasta, sturdy variety such as Penne Rigate (cooked al dente, according to package directions)
1 cup pasta water, reserved from cooking (may or may not get used, but very handy to have when putting the pasta together).