Print Recipe | Recipes Home

PASTA with SPICY CAULIFLOWER SAUCE

from Chef Nick Stellino
This recipe is from "Mediterranean Flavors".
Ingredients:
3 quarts water
5 tablespoons olive oil
6 garlic cloves, thickly sliced
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 pound cauliflower florets, cut into 1-inch pieces
3 tablespoons fresh basil, chopped
1 pound penne regate or rigatoni
1 cup of the pasta cooking water (see directions)
1/2 teaspoon salt
1/2 cup freshly grated Pecorino Romano cheese
1/4 cup Italian bread crumbs (use store-bought or make your own. Recipe 
    is below)
2 tablespoons chopped fresh Italian parsley
 
Directions:
Preheat the broiler.

1.  Grease a 9 x 13 inch baking dish and set aside.

2.  Bring the water to a boil in a large pot.

3.  Heat the olive oil, garlic, anchovy paste, red pepper flakes and black pepper in a large saute pan set on medium high heat until the olive oil begins to sizzle and the garlic begins to brown, about 2 minutes. Add the cauliflower and 1 tablespoon of the chopped basil and cook until the cauliflower begins to brown, about 4 minutes.

4.  Add the pasta to the boiling water and cook until just tender. Scoop 1 cup of the pasta water and add to the pan of cauliflower along with the salt. Reduce the heat to medium and cook for 4 or 5 minutes, until the sauce is slightly thickened.

5.  Drain the pasta well and return it to the pot. Stir in the sauce, half the cheese and the remaining basil. Pour the pasta into the greased baking dish and sprinkle with the bread crumbs and the remaining cheese. Place under the broiler for 5 or 6 minutes, until the bread crumbs and the cheese are golden brown. Sprinkle with the chopped parsley and serve family style.

NOTE*** You may want to add more of the pasta water than is called for in the recipe. On the show, our sauce was a bit dry, but it still tasted great! Serve this pasta with a simple salad, some garlic bread, and a nice white wine and you have an event!
Homemade Bread Crumbs:
Ingredients:1/2 teaspoon olive oil
1 cup plain bread crumbs (Wild Oats has whole wheat)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped Italian parsley
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons freshly grated Pecorino Romano or Parmigiano Reggiano
     cheese.
Directions:
1.  Brush a nonstick saute pan with the olive oil and cook over medium heat for 1 minute.

2.  Add the bread crumbs and cook, stirring, until brown, about 2 minutes.

3.  Transfer to a bowl, add all the remaining ingredients and mix well.

4.  Store in an airtight or self-sealing plastic bag. Leftover bread crumbs can be frozen for up to 2 months.