This is inspired by the excellent Babbo cookbook by Mario Batali. Creamy sweet onion and soft fried cauliflower. A bite from the chili that is cut off by savory pecorino.
You will need.
- 3 to 4 fresh onions. Sliced.
- A couple of fresh garlic cloves. Sliced
- One small to medium head of cauliflower. Cut into pieces.
- Olive oil.
- 1 tsp chiliflakes or to taste.
- Chopped fresh mint.
- 500 g dried pasta. I used penne.
- About 1 dl grated Pecorino.
Do like this.
- Fry the onion and garlic slowly in olive oil seasoned with salt. Raise the temperature when the onion is soft and fry for a few minutes so you get a good colour.
- Add the chiliflakes and mint and let it blend for a minute.
- Add the cauliflower and fry until it is soft and have a good colour.
- Cook the pasta in plenty of salted water.
- When the pasta is slightly undercooked, add it to the cauliflower. Add a ladle of pasta water. Cook under high heat, constantly stirring, until the sauce is incorporated with the pasta.
- Off the heat, stir in the pecorino and some more fresh mint. Serve with more pecorino on the side.