Philadelphia RowHome Magazine Food Issue

Page 30


BIG PAULIE’S CAULIFLOWER AND MACARONI INGREDIENTS: « 1/2 lb of pancetta (Italian Bacon) cut into cubes « 1 large onion diced « 6 cloves of garlic, chopped « 1/2 cup of olive oil « 1 cup of Chianti wine « 4 cans all purpose crushed tomatoes « 1 head of cauliflower cut into small pieces « 1/4 cup of fresh parsley, chopped « 10 basil leaves, sliced into ribbons « 2 cups flavored breadcrumbs « 1 lb of your favorite macaroni or spaghetti style pasta « Salt, pepper and pepperoncini (red flake pepper) to taste DIRECTIONS: Sauté pancetta until golden brown and remove. Add olive oil, chopped garlic and onions. Cook until translucent. Add wine to deglaze the pan, scraping up all the flavorful bits. Reduce until pan is clean - add tomatoes and season to taste. Cook 20 to 30 minutes. Add cauliflower and cook until tender, about 25 minutes on medium heat. Breadcrumbs: in a skillet toast breadcrumbs until golden brown adding small amounts of olive oil until desired color is reached. Remove from heat. Cook pasta until desired tenderness, top pasta with sauce, toasted breadcrumbs and pancetta. Garnish with parsley and basil.>

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