Dry pasta is cooked right in the sauce, a timesaving and delicious trick Italian grandmothers use to infuse the pasta with lots of flavor. Choose a favorite variety (such as shells, penne, or fusilli) that cooks in about eight to 12 minutes. After the pasta has cooked, you may choose to fold in a spoonful of pesto, top the meal with a fried egg for added protein, or drizzle it with balsamic vinegar.
It may sound like a strange combination, but this earthy version of the traditional Sicilian dish Pasta con le Sarde has a delightful flavor and texture. It can also be prepared with fresh fennel bulb instead of cauliflower, or by adding crushed tomatoes, tomato paste or pine nuts.