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Penne Al Cavolfiore

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  Penne pasta/Other short pasta 1 Pound (500 Gram)
  Olive oil 20 Milliliter (1 1/2 Tablespoon)
  Garlic 2 Clove (10 gm)
  Chili pepper 1 Small
  Cauliflower 1
  Italian plum tomatoes 8 Ounce (230 Gram)
  Chicken stock 8 Fluid Ounce (250 Milliliter)
  Double cream 2⁄3 Pint (1 Cup Heavy Cream, 200 Milliliter)

Heat the oil and add the chopped garlic and the whole or chopped chilli pepper.
Cook for 10 minutes, then add the cauliflower divided into florets.
After another 5 minutes cooking, add the chopped tomatoes with their juice.
Cook gently for 10 minutes, then add the stock.
Leave to simmer while you cook the pasta following the packet directions very carefully to avoid overcooking.
Add the cream to the cauliflower mixture and remove the chilli if whole.
Squash the cauliflower with a potato masher.
Drain the pasta and stir in the sauce.

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