whole wheat penne pasta and cauliflower are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:
Salt
1 pound whole-wheat penne
1 head of cauliflower
2 tablespoons EVOO (extra-virgin olive oil)
¼ pound pancetta, cut into fine dice (optional)
1 onion, finely chopped
2 to 3 sprigs of fresh rosemary, leaves removed and finely chopped (about
2 tablespoons)
3 large garlic cloves, chopped
Black pepper
Freshly grated nutmeg
½ cup dry white wine
1 cup chicken stock
1 cup grated Pecorino Romano cheese or super-sharp white cheddar cheese

Method:
Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Trim the cauliflower and chop it into small florets.

Heat the EVOO in a large skillet with a lid or in a Dutch oven over medium to medium-high heat. If using pancetta, cook it for a couple of minutes to crisp the pancetta and render its fat.

Add the onions, rosemary, and garlic, then stir and add the florets. Season with salt, pepper, and a little nutmeg. Cover the pan and cook for 7 to 8 minutes, stirring occasionally.

When the cauliflower is just about tender, remove the lid, add the wine, and cook down for a minute or so. Add the stock, reduce the heat, and cover until the pasta is ready.

Drain the pasta, toss with the cauliflower mixture and cheese, and adjust the seasonings to taste.

Garnish shallow bowls of pasta and cauliflower with a sprig of rosemary.

whole wheat penne pasta and cauliflower