Pasta al Cavolfiore

Name: Pasta al Cavolfiore
Ingredients: penne or rigatoni pasta (use 1 lb for every 5 persons); a head of cauliflower; a bottle of tomato sauce; extra virgin olive oil, q. b. (quanto basta or “as much as you need”); a handful of currants (or use raisins..though currants are preferred); a handful of pine nuts; a small onion; salt, pepper, q.b.; Parmesan cheese, q.b.; optional: a couple anchovies, preserved in oil (Signora Vincenza always added a couple anchovies to simmering onion); another optional addition: a red chili pepper

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Ingredients: penne or rigatoni pasta (use 1 lb for every 5 persons) a head of cauliflower a bottle of tomato sauce extra virgin olive oil, q. b. (quanto basta or “as much as you need”) a handful...

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Ingredients

penne or rigatoni pasta (use 1 lb for every 5 persons)
a head of cauliflower
a bottle of tomato sauce
extra virgin olive oil, q. b. (quanto basta or “as much as you need”)
a handful of currants (or use raisins..though currants are preferred)
a handful of pine nuts
a small onion
salt, pepper, q.b.
Parmesan cheese, q.b.
optional: a couple anchovies, preserved in oil (Signora Vincenza always added a couple anchovies to simmering onion)
another optional addition: a red chili pepper