Preparation time: 10 minutes
Cooking time: 15 minutes
In a bowl, cover the sultanas with hot water and set aside. Put the saffron into another small bowl, cover with 4 tbsp hot water and leave to soak.
Bring a large pan of well-salted water to the boil. Add the orecchiette and cook for 4 minutes, then add the CauliShoots and cook for a further 4 minutes.
Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the garlic and chilli flakes, then cook for 1 minute, stirring.
Drain the sultanas and add to the pan with the saffron strands and water. Add the tomatoes and tomato paste, turn the heat up a little and cook for 3-4 minutes until the sauce thickens slightly. Season to taste, then stir in the pine nuts and parsley.
When cooked, drain the orecchiette and CauliShoots, toss together with the sauce and serve.