Sicilian Sauce with Penne
Sicilian Pasta sauce with cauliflower (fast-way)
1lb cauliflower broken into small flowerets, and cut into thin slices. Put aside
6 tablespoon olive oil
2-3 cloves garlic, finely chopped
1 small onion, chopped finely
1 jar Classico spicy tomato-basil sauce or your favorite
1 cup everyday red wine
Enough water to swish out sauce jar, to get it all
5 anchovy fillets, packed in oil, drained and chopped
1/2 a red-hot chili pepper, (jalapeno) finely chopped, or more to taste, (red chili flakes can be substituted)
3 ounces toasted pine nuts
2 ounces currants
Freshly ground black pepper
1 box penne (De Cecco brand)
6 quarts water
handful of chopped Italian parsley (optional)
Parmesan or Romano cheese
Add onion and garlic to hot olive oil. Sauté but don’t brown. Add the cauliflower, sauté a couple of minutes.
Add tomato sauce and wine.
Add anchovies, hot pepper, toasted pine nuts, currants and pepper.
Simmer for 30 minutes on low until cauliflower is done. Add a little water if necessary.
Cook the pasta, drain, and reserving 1/4 cup of the liquid. Place pasta in a warm bowl and pour hot cauliflower sauce over it, tossing.
If the sauce seems dry add a tablespoon of the cooking water at a time till desired liquidity is achieved.
If you are using parsley, add at this point along with a few turns of the pepper mill.
Sprinkle with grated cheese.
GraceAnn Walden is a long-time food writer and publishes a free e-magazine: www.theyummyreport.com
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Complementary Wines: Barbaresco
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