PENNE WITH SPICY CAULIFLOWER SAUCE Serves 4 to 6

3 Tbsp. olive oil
2 large garlic cloves minced
1 small onion finely chopped
1 tsp. hot red pepper flakes (okay, if you can't handle the heat skip this)
3-4 slices prosciutto or pancetta chopped (I prefer prosciutto)
3 cups cauliflower cut into small pieces about 1 inch
28 oz. can DICED San Marzano tomatoes or other good quality tomatoes chopped slightly in a food processor**
1 Tbsp. tomato paste
1 1/2 cup chicken broth
1/2 cup half and half
1 Tbsp. cold butter
3 Tbsp. chopped fresh Italian parsley (NOT DRIED)
1/2 cup freshly grated Parmegiano-Regianno cheese

1 lb. dried penne, rigatoni, rotini or other heavy pasta cooked according to package directions.


**If you have vine ripened tomatoes in your garden use those by all means. No need to remove skin or seeds. Follow directions as for canned tomatoes.


Saute onions and garlic and prosciutto in olive oil over low heat for about 3 minutes til transparent but not colored. Add cauliflower and hot pepper flakes. Simmer slowly over low heat covered for about 10 minutes.

Add tomatoes and chicken broth and cook uncovered for 10-12 minutes. Season with salt and pepper.

Swirl cold butter into the mixture til melted and combined. Add half and half then cook over very low heat for 5 minutes to reduce slightly.

Add cooked pasta and blend thoroughly. Sprinkle with parsley. Plate then add cheese.
Drizzle a little extra virgin olive oil over all to finish.