Yield: 2 servings
|8 ounces||Pasta (fusilli; spaghetti, linguini)|
|1 \N||Beef bouillon cube -; (to 2)|
|\N \N||Vegetable or olive oil with sesame or|
|1 large||Onion; sliced|
|2 \N||Garlic cloves - (to 3); chopped|
|½ small||Cauliflower head; sliced thin|
|16 ounces||Canned tomatoes;|
|\N \N||Or 3 to 4 fresh tomatoes; chopped|
|½ cup||Half-and-half or milk -; (to 3/4 cup)|
|⅛ cup||Grated Parmesan cheese -; (to 1/4 cup)|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||Red pepper flakes; to taste|
Cook the pasta in three quarts of boiling water, flavored with the bouillon cube(s), drain, set aside. In 2 tablespoons of oil, saute the onions and garlic for a minute. Add sliced cauliflower and saute for 2 to 3 minutes more on medium-high heat. Add salt and pepper to taste. Then add tomatoes and saute to allow them to sweat and release some of their water, for approximately 2 to 3 minutes more. Add your half and half or milk, then the Parmesan cheese and simmer the entire mixture for 4 to 5 minutes. Check seasonings and adjust. Mix the pasta with the sauce in the pan. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9397) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Deborah Stanton
Converted by MM_Buster v2.0l.