Friday, November 5, 2010

Recipes Again....

I love getting the Food Network magazine.  It has amazing recipes.  Here is my new favorite pasta recipe (with full approval from friends).  I've never been to Italy, but I always here how good the food is there, and never really understood that.  But when I tried this recipe, I thought it was probably very similar.

Sausage Cauliflower Spaghetti

12 oz. spaghetti
3 T EVOO (extra virgin olive oil)
12 oz. Italian sausage, casings removed.
6 cloves garlic, sliced (I used powder)
1 sm head cauliflower, broken into small florets (I used frozen broccoli florets)
1 bunch scallions, chopped
1 c. grated pecorino romano cheese

1. Bring a large pot of salted water to a boil.  Add the spaghetti and cook as the label directs.  Reserve 2 c cooking water, then drain.
2.  Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 - 5 min.  Clear a space in the pan, add the garlic and cook until just golden, 2-3 min.   Add the cauliflower and cook until the edges are browned, about 2 min.  Add 1 cup of the reserved cooking water, cover and reduce the heat to medium.  Cook until the cauliflower is tender, about 8 more min.  Uncover and boil over high heat until the liquid is almost evaporated, about 2 more min.
3.  Add the spaghetti to the skillet along with the scallions.  Drizzle with olive oil and season with salt.  Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 c cooking water, if needed, to loosen.  Remove from the heat, sprinkle with the cheese and toss.  Divide among shallow bowls and drizzle with more olive oil, if desired.

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