Get a last taste of hearty winter fare

  • Updated: March 26, 2014 - 2:39 PM
hide

Now is the perfect time to get in the last hearty tastes of winter with this dish of pasta with cauliflower and sausage. (Gretchen McKay/Pittsburgh Post-Gazette/MCT) ORG XMIT: 1150639

Photo: Gretchen McKay • Pittsburgh Post-Gazette,

CameraStar Tribune photo galleries

Cameraview larger

Spring, with its lighter, greener dishes and view toward bikini season, has arrived. But with a cold chill still in the air, it’s the perfect time to get in the last hearty tastes of winter. This Napoli pasta dish marries loose sausage meat cooked in red wine with chile, garlic and cavoli, Italian for the Brassica family of cabbages.

I opted for cauliflower, but instead of boiling it as instructed, I roasted it in a little olive oil. I paired it with torchietti, a bell-shaped noodle, which was perfect for grabbing up little bits of sausage and caramelized vegetable.

Gretchen McKay, Pittsburgh Post-Gazette

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

question of the day

Poll: Which State Fair staple do you most want to eat?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close