One of the worst aspects of moving is the cost. I am not talking about the actual packing up and sea freight, because, while that is indeed very expensive, we are fortunate that the company takes care of those charges. What with wanting us move and all, they ought to. No, I am talking about the freezer full of food items I have stockpiled, the opened bottles of sauces and vinegars and condiments and spices that cannot make the traveling team but will have to be replaced on the other end. Ditto cleaning materials. And don’t even mention the bottles in the liquor cabinet, so hard come by here in Cairo or I might just cry. Since I have a month plus a week or two to whittle down what cannot come with us, you may see some unusual combinations in my dishes. And I may well have a few more drunken typing errors than usual. :)
The other night, I browsed through the freezer and came out with some lovely cured spicy Italian sausage that we had brought back from our trip to Italy. It looked like Spanish chorizo with its distinctive red coloring and I just knew it would go nicely with pasta and a spicy olive pesto that we had also bought in Italy. I am into one-pot dishes when possible, so I decided to add in cauliflower florets and some pasta. Okay, okay. I had to boil the pasta in another pot, but that was easily washed! Topped with some freshly grated Pecorino Romano or Parmesan, this dish was perfectly delicious. And quick to boot.
150g spicy sausage
5 tablespoons or 80g spicy olive paste (called battuto di olive piccante in Italian)
1 small cauliflower (about 1 1/3 lbs or 600g)
3 cloves garlic
9 oz or 250g pasta of your choice
Parmesan or Pecorino Romano cheese (optional for serving)
Remove the skin from the sausage, if it has one. Chop the sausage in small pieces and put them in a large non-stick pan.
Mince the garlic and then add it to the sausage.
Add a drizzle of olive oil and turn the heat on medium low. Cook the sausage and garlic until the oil renders out of the sausage.
Put your water on to boil for the pasta and cook it according to package instructions.
Meanwhile, cut the core out of your cauliflower and then separate it into florets.
Add them into the pan and stir well. Cook until the cauliflower is done to your liking, adding a little water if necessary.
Add the spicy olive paste to the pot and tip in the cooked, drained hot pasta.
Serve topped with freshly grated cheese, if desired.