This is a Marcella Hazan recipe which is so simple and so flavorsome. It was brought to my attention recently by the person who served me at the Beverly Hills Cheese Store. Thank you!!

You can adjust the amount in this recipe if you’re using less than 1lb of pasta.

Serves 4

1 & 1/2 lb head of cauliflower
1/2 cup olive oil
2 large garlic cloves, peeled and chopped fine
6 flat anchovy fillets, chopped
1/4 tsp chopped red chile pepper
salt
1lb packaged penne or other pasta
2 tbsp Italian parsley, chopped

Break apart the cauliflower into florets; steam until tender, about 10 – 12 minutes.
Put the oil, garlic and chopped anchovies into a medium-sized saute pan.
Turn on the heat to medium and saute until the garlic begins to turn golden, stirring and mashing the anchovies.
Put in the cauliflower and break it up with a fork, crumbling it into peanut-sized pieces, mashing some of it into a pulp to create a sauce.
Add the hot pepper and a liberal amount of salt. Cook for a few minutes more.
Cook the pasta, place in a serving bowl and pour the sauce over it.
Toss and add the parsley.