Creamy and Spicy Penne
Made with Spicy Calabrian Sauce
1 jar Spicy Calabrian Sauce
2 cups finely chopped cauliflower florets (about 1 small head cauliflower)
2 tablespoons high heat oil
10-ounces whole grain pasta
1 (12-ounce) jar roasted red bell peppers, strained
1 cup blanched almonds
1/2 teaspoon salt & pepper
1 tablespoon dried oregano
Preheat the oven to 400°F then line a baking sheet with parchment paper. Place the cauliflower florets on the baking sheet and drizzle with high heat oil. Toss to evenly coat then arrange so that each floret is separated with space in between. Bake in the oven for about 20 minutes, until light golden brown. Remove from oven, sprinkle with salt and set aside to cool.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta as directed, just until al dente. (*If using gluten-free pasta, only cook what you plan to eat immediately. It does not hold up well when leftover.) Strain the pasta and reserve 1/2 cup of the pasta water to add to the creamy sauce.
Prepare the creamy sauce by combining the Spicy Calabrian Sauce, roasted red bell peppers, blanched almonds, salt, pepper and oregano in a high speed blender or food processor. Blend on high until smooth. Add the reserved pasta water and blend to combine. Add the cooked pasta back to the pot then pour in the sauce to coat. If you’re only cooking half of the pasta, save half of the sauce for later. Add roasted cauliflower to pasta, serve warm and enjoy!