Cauliflower Sauce With Whole-Wheat Penne

Ingredients

• 1 head cauliflower chopped
• 1 cup chicken stock see 
• 4 sprigs rosemary fresh finely chopped
• 3 cloves garlic sliced
• 0.3 cup olive oil extra-virgin
• 1 pound penne rigate whole-wheat
• 1  onion red finely chopped
• 0.8 cup romano generous grated
• 4 servings salt 
• 4 servings salt and pepper black

Equipment

• frying pan
• ladle
• pot
• potato masher
• wooden spoon

Directions

1. Bring a large pot of water to a boil.
2. Add salt and pasta and cook to al dente.
3. Drain and reserve 2 ladles of pasta water.
4. While water is coming up to a boil and pasta cooks, make sauce.
5. Heat a deep skillet over medium heat with extra-virgin olive oil.
6. Add garlic and cook 3 minutes, then remove.
7. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher.
8. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.