New Recipe - #23

This weekend while we were in Yakima, I happened to flip through several of my mom's magazines and found some new recipes to try. I decided to tackle a few of the recipes tonight: Tortellini Amatriciana (from Redbook) and Garlic-Roasted Cauliflower (from Ladies' Home Journal). Both turned out really yummy and will be perfect for the upcoming winter months.

Jenny's rating: 3.5 stars

Corey's rating: 3.5 stars

Here are the recipes:

Tortellini Amatriciana

- 16-18 oz. package of tortellini

- Onion, chopped

- Garlic

- 4 oz. diced pancetta

- 1/2 tsp. hot red pepper flakes

- 28 oz. can tomatoes with juices

- Parmesan cheese

In a large saucepan, heat some olive oil over medium heat. Add onion, garlic, pancetta, and red pepper flakes. Saute 2 mins. Stir in tomatoes and kosher salt, to taste. Bring to a boil, reduce heat and simmer 13 mins.

Meanwhile, heat a saucepan of water to boiling. Add tortellini and cook according to package directions; drain.

Mix sauce and tortellini together, tossing to coat. Serve with grated parmesan cheese.

Garlic-Roasted Cauliflower

- 1 head garlic, cloves separated and peeled

- large head cauliflower

- Olive oil

- Kosher salt

- Black pepper

- 1/4 c. finely chopped flat-leaf parsley (didn't have on hand, so we used basil)

- Pine nuts

- 2 Tbsp lemon juice

Heat oven to 450 degrees. On a rimmed baking sheet, toss the cauliflower with garlic, olive oil, salt and pepper, and pine nuts. Spread into a single layer and roast, stirring twice, until cauliflower is tender and garlic is lightly browned, 20-25 mins. Trasnfer to a large bowl and add olive oil, parsley and lemon juice. Sprinkle with additional salt, toss well and serve.