500 grams of feathers smooth
cauliflower 1 medium green
smoked tomato sauce, grated parmesan
salt olive oil basil
In Boil a large pan of water which then cook the pasta and cauliflower, cut into small ropes together enough so that good flavor pens. In the meantime, let's make a simple sauce of tomato sauce, salt, oil and basil (in my recipes I never use either garlic or onion, but if you like to use it well the sauce).
When the pasta and cauliflower condiamoli will still be al dente with tomato sauce and Parmesan, stirring well.
Place the pan in the middle of the pasta, coat it with sliced \u200b\u200bsmoked stay and complete the amount of pens.
Finish the dish with plenty of sauce and a sprinkling of parmesan cheese.
Bake at 180 degrees for 20 minutes, then continue for another 10 minutes with the grill to make the surface crisp.
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