Ohmygoshohmygosh. Last night was another potluck din with my friends, and man OH man, was it heavenly or WHAT.
What did this dinner consist of, you ask? I concocted a pasta with sausage, roasted cauliflower, and olives that turned out pretty delicious, if I do say so myself. And then Raluca blew our minds with this outrageous pan roasted brussel sprouts with bacon recipe. Yes, brussel sprouts coated in bacon fat. Everything in moderation, right?? Andy made cookie-brownies with chocolate chips and a secret ingredient….cherries! They were super tasty and we devoured ’em all. And last but not least, we had Zinfandel, both red and white varieties. Matt joined us after dinner just in time for dessert and for what turned into a heated albeit friendly conversation about whether or not there an alcohol dehydrogenase pill should be invented. This is what happens when you get four science-minded people together, my friends.
It was so much fun to have my pals over, and I’ve missed having them live close to me in Ann Arbor. You make a girl so happy to have such good friends 😉
Corkscrew Sausage Pasta
6 sausage links, boiled
Green olives, chopped
1 large head cauliflower
1 lb. corkscrew pasta
1 jar favorite pasta sauce
Salt and pepper to taste
Preheat the oven to 450 degrees F. Chop up dat cauliflower head into florets. Place cauliflower on baking sheet and drizzle with olive oil and sprinkle on salt and pepper to taste. Toss to coat evenly. Roast for about 10-15 minutes or until cauliflower is tender.
In medium pot, place sauce, chopped olives, cooked sausage, and cauliflower over medium heat. Keep warm while cooking pasta according to directions on package.
Once pasta is cooked, drain and top with cauliflower sauce. Devour.