Last Saturday I hosted another wine dinner: 6 courses with 2 wines accompanying each dish for a group of 15 friends. If you’d like to see some photos of the event and read about what I served, visit my page on Facebook. (And while you are there, like my Facebook page and/or promote it among your Facebook friends. Thank you!)
After all that cooking it was nice to prepare something simple and tasty, the kind of pasta dish that takes only as long as it takes to cook the pasta. Romanesco is not always available like its cousins broccoli and cauliflower, but I like it a lot better because it has such a nice but mild taste and it looks very pretty. I had picked one up when I was shopping for the wine dinner, and when I was thinking of what to do with it I remembered a recent post on Jo’s My Home Food That’s Amore of pasta with romanesco and sausage. I made it almost exactly like her recipe, and it was very nice. Thanks, Jo, I will definitely add this to my repertoire of easy pasta dishes.
You can also prepare this with broccoli or cauliflower, but it is best with romanesco (called broccolo romano in Italian). The quality of the sausage is also important: this is best with Italian sausage that is not too spicy hot but does have a lot of flavor.
400 grams (.9 lb) romanesco florets
150 grams (.33 lb) penne or other short pasta
150 grams (.33 lb) Italian sausage
60 grams (2 oz) freshly grated pecorino cheese
1 Tbsp extra virgin olive oil
1 clove garlic
salt and freshly ground black pepper
Bring a pot of water to a boil. Add salt. I like to cook the romanesco about 10-12 minutes, so it is cooked through but al dente. The penne pasta I used also needed 11 minutes according to the package instructions, so I added the pasta…
…and the romanesco florets at the same time and set the timer for 11 minutes. If your pasta takes longer than 11 minutes according to package instructions, then add the pasta first and the romanesco 11 minutes before the pasta will be ready. If your pasta takes less than 11 minutes, add the romanesco first and the pasta later.
While the pasta was cooking, I heated the olive oil in a frying pan, and fried the whole garlic clove in the oil to flavor the oil. This works best by tilting the pan. Do not allow the garlic too become too brown.
Gado gado is a fun name for a tasty Indonesian dish of a vegetable salad with warm peanut sauce. The recipe also contains a link to my recipe for homemade peanut sauce.