This is a favorite from Claire's childhood. She felt that this was almost as good as what her father makes. This was our take on someone else's take of a Moosewood Cookbook recipe. Anyway.
Ingredients- 1 cauliflower, cut into florets
- olive oil
- 1tsp dry basil
- 3-4 cloves garlic, chopped or crushed (we got chopped from a jar)
- 1 bay leaf
- red pepper flakes
- optional ~3 hot italian sausages
- 1c cheddar plus 1c parmesan cheese
- 1 28oz can tomato sauce/puree
- vermouth or dry cooking wine
- 1lb pasta (we used rotini)
If you're using them, chop the sausage and cook in a pan over medium heat until caramelized and cooked through, then set aside. In the same pot, add the cauliflower, olive oil, basil, garlic, bay leaf (or leaves), and red pepper flakes. Add some dry cooking wine and a little water and cover to cook until tender. When it's tender, add the tomato sauce. Bring to a boil and simmer for about 15 minutes (while you cook the pasta). After about 10 minutes, re-add the sausages. When it's done, drain the pasta. When the sauce is finished, take it off the heat and stir in the cheese and the pasta.
Thoughts: This is almost absurdly good. The sausage was a good addition, but unnecessary, but no, good... The cauliflower was perfectly tender. Red pepper flakes are good in just about anything, so it worked well here.
Disaster Index: 1/10
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