Recipe - Pantry Pasta

8 ounce Pasta (fusilli; spaghetti,
linguini)
1 Beef bouillon cube ; (to 2)
Vegetable or olive oil with
sesame or
Butter
1 lg Onion; cut or sliced up
2 Garlic cloves (to 3);
chopped
One half small Cauliflower head; cut or sliced up
thin
16 ounce Canned tomatoes;
Or 3 to 4 fresh tomatoes;
chopped
One half cup Halfandhalf or milk ; (to
Three fourths cup)
1/8 cup Grated Parmesan cheese ;
(to One fourth cup)
Salt; to taste
Freshlyground black pepper;
to taste
Red pepper flakes; to taste

Cook the pasta in three quarts of boiling water, flavored with the bouillon
cube(s), drain, set aside. In 2 tablespoons of oil, saute the onions and
garlic for a minute. Add cut or sliced up cauliflower and saute for 2 to 3 minutes
more on mediumhigh heat. Add salt and pepper to taste. Then add tomatoes
and saute to allow them to sweat and release some of their water, for
approximately 2 to 3 minutes more. Add your half and half or milk, then the
Parmesan cheese and simmer the entire mixture for 4 to 5 minutes. Check
seasonings and adjust. Mix the pasta with the sauce in the pan. This recipe
yields 2