It’s nice to come home to the smell of bechamel and red sauce.
Last night, I came home late and found my husband in full cooking action. One large pot had a mixture of steamed cauliflower, cooked pasta, capers, peperoncino, olives and possibly onions in a red sauce. In another pot, bechamel sauce was bubbling. There was also a delicious looking pizza with bell peppers, onion and brie, but I didn’t try it because I had eaten earlier.
This was the mid-way point of a baked pasta dish we’ve dubbed “sicilian” for its red sauce and spicy flavor. The two sauces are mixed together and then poured into a deep pan that is lined with breadcrumbs. For the full recipe, click here. If you’re not a fan of cauliflower, you can omit it and increase the pasta portions.
Yes, this dish takes time but it lasts at least 3 – 4 nights!