Rigatoni with Spicy Cauliflower and Leftovers

P1040585 3

Monday lunch for one on a cold and cloudy afternoon.

Our dinner two nights ago was pasta with roasted cauliflower, made spicy by the addition of a red chilli and garlic. We grilled Italian sausages and also some peppers that I peeled, seeded and added to a bowl with some capers, more garlic and a few glugs of very good olive oil.

Today, rooting through the fridge I tossed everything together, sans the sausage, and added in a handful of parsley, some shavings of Parmigiano cheese and a sprinkling of salt. More olive oil.

Kitchen diary January 18th, 2016.

xo J

Print Post This entry was posted in Kitchen Culinaire, Kitchen Diaries. Bookmark the permalink.

One Response to Rigatoni with Spicy Cauliflower and Leftovers

  1. Melissa says:

    Beautiful! Keep it up.

Leave a Reply

Your email address will not be published. Required fields are marked *