Cauliflower-Garlic Sauce

When I make fresh pasta with my family, this is the sauce we use most often. It’s simple, comes together quickly, and tastes great, which is exactly what you’re looking for after allt hat kneading and rolling. This sauce uses a big spoonful of pasta water, the starchy, salty water that develops after the pasta cooks in it. Pasta water adds a richness to any sauce, helping to thicken it; it’s also a key player in getting the sauce to adhere to the noodles.

Prep Time: 5 minutes
Cook Time: 20 minutes

Serves: 4 - 6

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, thinly sliced
• 1 teaspoon salt, plus more for the pasta water
• ½ teaspoon red pepper flakes
• 1 large cauliflower, cut into small florets
• 1 pound (454 g) pasta of choice
• ½ cup (60 g) grated Parmesan, plus more for serving
  
  

METHOD

1. Bring a pot of salted water to a boil.
2. Heat the oil in a large skillet over medium heat, then add the onion. Cook, stirring occasionally, until translucent, 8 minutes.
3. Add the garlic, salt, and red pepper flakes and cook until the garlic just starts to brown, about 1 minute.
4. Stir in the cauliflower. Cover the pan and cook until the cauliflower is soft and tender, about 10 minutes, stirring occasionally.
5. When the water is boiling, add the pasta. Cook according to recipe or package directions, then drain, reserving some of the pasta water.
6. Add ¼ cup (60 ml) pasta water to the cauliflower and stir. Add the cooked pasta to the pan. Add the Parmesan, then mix everything together until the cheese melts (see Tip).
7. Serve with additional Parmesan sprinkled on top if desired.
   
   

Tip: If you’re having trouble mixing everything in the pan, transfer to a large bowl.