Ditali with cauliflower and cinnamon

Ingredients.

salt

cauliflower cut into "bite-size" florets

2 garlic cloves chopped fine

1/2 cup chopped fine parsley

1/2 olive oil 

2 hot red peppers whole cut in half crosswise

2 teaspoons cinnamon

1 pound Ditali, I couldn't find any so I used Ditalini {smaller ditali}

1/3 cup pecorino cheese and some extra

Cooking.

Boil the water and add some salt.

1/2  tablespoon  for quart.

I have a half full 7 quart pot so 2 tablespoons.

Drop the cauliflower, it will be ready in 4 minutes.

it should be al dente.

take it out and save it.

Drop the pasta in the water and time it 10 minutes.

Now during the 10 minutes pour the olive oil in a very large

frying pan with high sides.

I added mine below so you can see.

Throw in the garlic and parsley  and mix throw in the whole hot

peppers and mix. After 5 minutes take out the big pieces of the peppers and throw them out.

Throw in the cauliflower you had on the side and mix vigorously.

Add a little pasta water if it is sticking.

Now simply mix some salt and pepper for taste and throw the

cinnamon on the cauliflower and keep flipping it and mixing.

When the Ditali is done, throw it in frying pan.

Keep a cup of pasta water as always and add it to make a sauce.

I liked mine a little drier as you can see but you can add more water

and get it a little more runny.

That is it.

Ditalini and Ditali are not easy to find ,but you can always google and order online your pastas.

Personally I like DeCecco best.

But as you can see this time i had no choice and ended up getting Barilla.

Ciao