Pantry pasta

Yield: 2 servings

Measure Ingredient
8 ounces Pasta (fusilli; spaghetti, linguini)
1 \N Beef bouillon cube -; (to 2)
\N \N Vegetable or olive oil with sesame or
\N \N Butter
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.

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