a cheap hot sauce with powerful flavors and a smooth texture. Even though it takes a while to prepare, the numbers produce enough for 8 servings, so you can freeze or refrigerate the extra. effective when using dry pasta Since it is the result of three years of trial and error, I feel like I can stop tinkering with the ingredients and procedure. This sauce might not be for you if you’re searching for a straightforward sauce that will allow the flavor of fresh pasta to come through more. To be served with a few basil leaves on top over your favorite spaghetti.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 stalk celery, sliced
- 3 tablespoons olive oil
- 1 onion, quartered
- 1 clove garlic, chopped
- 1 head cauliflower, cut into small florets
- 1 (28 ounce) can whole peeled tomatoes, drained and mashed
- 1 teaspoon dried sage
- salt and ground black pepper to taste
- 2 tablespoons chicken broth, or as needed (Optional)
- 1 (8 ounce) package linguine pasta
- 1 cup grated Parmesan cheese
Instructions
- Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
- Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
- Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 9 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 673 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It had a lot of cauliflower and the sage got kind of lost. With less cauliflower, some more seasoning and maybe some chicken thrown in would be better.
This serves way more than 4 people. I love cauliflower, but it does not belong in this dish.
I had to laugh when I read the title of this recipe, because that is exactly what I was doing tonight . . . scavenging in my fridge for what to make for dinner tonight! I had a bowl of cauliflower that I had roasted with garlic and olive oil the other night – so I went ahead and used that in this recipe. I also used only a 14.5 oz. can of diced tomatoes with the juice, as that is what I had on hand. We had a busy night tonight with both of our kids winter band concerts, and I had this on the table in about 20 minutes. Our tummies were full, and we were out the door by 6:00 p.m. A nice, quick pasta dish.