Pasta with Sausage and Cauliflower

Pasta with Sausage and Cauliflower

½ onion, coarsely chopped

1-1/4 cups cauliflower, cut into small florets

1/2 tbsp olive oil

2 Italian sausages

¼ dried chili peppers, minced

¾ cup chicken broth, warm

2 cups penne rigate or other short pasta

Salt and pepper

2 tbsp parmesan

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Put a colander in the sink to drain the cooked pasta so that it will be ready when needed. Prepare vegetables. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring. Remove the skin from the sausage, and then add the meat to the pan. Break up the meat using a wooden spoon and cook 4-5 minutes until it loses its pink colour. Add the chili pepper (if the sausage is not already spiced). Pour in the warm broth and stir in the cauliflower. Bring to a boil then lower the heat. Cover and simmer 10 min until the cauliflower is cooked al dente and the broth is almost completely absorbed. Cook the pasta. Drain the pasta then pour it into the frying pan. Season with salt and pepper. Sprinkle with cheese. Toss well, serve in warmed dishes.

Comments

A Taste of Canada ~ Fiddleheads

I do enjoy fiddleheads. They have a green bean-y, asparagus-like, pea-ish taste and they are just fun to look at. From Chateline Magazine: HOW-TO It’s Almost Fiddlehead Season! Here’s How To Cook This Springtime Veggie Properly Fiddleheads are a Canadian delicacy, but undercooking them can lead to food poisoning by Amy Grief Updated Apr 9, 2019 Fiddlehead season is short, so when you see the adorable green curlicues at your grocery store or farmers’ market, buy them while you can. Before chowing down on these little springtime delicacies, there’s a few things you should know first since fiddleheads can cause food poisoning if they’re not cooked properly. What are fiddleheads? These tightly curled coils are ostrich fern fronds. They start appearing in late April and early May in Ontario, Quebec, Nova Scotia and New Brunswick and are usually found in forests, marshes and by rivers and streams. Taste-wise, fiddleheads, which are popular amongst food foragers, are often co

Week #2 Challenge: Paper . . . and I mean ALL of your paper.

Annual Organization Challenge Week #2 How did you make out with last week's challenge? Did you find your work table? Here's this week's challenge: Your challenge this week is to S.P.A.C.E. your paper - - and I mean ALL of your paper: cardstock, patterned paper, specialty papers, and all those SCRAPS! SORT: Bring all of your paper to one area. Sort it all into piles: KEEP, SELL, DONATE, TRASH PURGE: bag up, and assign a price to paper bundles that you want to SELL at a garage sale or online, and put the bags in the garage sale box. Throw out the TRASH pile. Bag up the DONATE pile and immediately make arrangements for drop-off/pick-up or put in your vehicle. ASSIGN: separate your paper into categories that make sense to you. For example, you may want to divide it simply into cardstock and patterned paper. If you have a huge stash of paper, you may want to divide it by colour, theme, or manufacturer. **Another way to sort your paper is in

Journal Prompt ~ One Thing You Do Really Well

Name one thing you do really well . . . One thing I do really well is solve crossword puzzles.

In My World

Search This Blog