Total:
20 min
Active:
5 min
Yield:
4 servings

Ingredients

Directions

Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm.When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used.

IDEAS YOU'LL LOVE

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Spaghetti with Tapenade Sauce and Roasted Tomatoes

Recipe courtesy of Rachael Ray

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Cordelia's Roast Beef

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking