Wednesday, February 17, 2010

Pasta with red wine and cauliflower

Spotted this on The Internet Food Association (yes, that's actually the blog's name) and was intrigued. I don't adore cauliflower. Is it even possible? I mean, it's a fairly bland vegetable.

But I'm willing to give this a try because I do like experimenting with veggie-only pasta dishes. That way I don't need to come up with a side dish and the meal is pulled together fairly quickly. Check out the full recipe, created by queenie takes manhattan.
Pasta with Red Wine and Cauliflower

1/4 pound short pasta, such as penne rigate or cavatappi
Olive oil
1/4 white onion, thinly sliced
1 large garlic clove, minced
1/4 head of cauliflower, chopped into 1-inch florets
1/2 cup dry red wine
Generous pinch of red pepper flakes
Finely grated parmesan cheese

In boiling, salted water, cook the pasta to al dente. Drain and set aside; do not rinse. (You can also cook the pasta while you make the sauce.)

Set a large skillet (I used my 12-incher) over high heat. Add enough olive oil to lightly coat the bottom of the pan, turn the heat to medium-high, and add the onions. Saute the onions for a few minutes until soft and fragrant, but not browned. Add the garlic and saute for a few minutes more, until you can smell the garlic and it has turned golden.

Add the cauliflower to the pan and saute for 4-6 minutes, until it has acquired a bit of color and begun to release its water. Sprinkle the mixture with a pinch of salt and deglaze the pan with the red wine. Add the pepper flakes and continue to cook, stirring frequently, until the red wine is reduced to a syrupy glaze. Add the pasta to the skillet and cook for a minute or two, mixing it with the sauce and letting everything get to know each other.

Transfer the pasta and sauce to a shallow bowl, top with the cheese, taste for seasoning, and eat!

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