Total Calories: 791
1 Pour the oil into a large skillet. Add the the garlic and cook over medium heat until golden, about 2 minutes. Add the pork and fennel seeds and stir well. Cook, stirring occasionally, until the meat is browned, about 15 minutes.
2 Add the wine and simmer 3 minutes, or until most of the liquid evaporates.
3 Add the tomatoes and salt and pepper to taste. Simmer 15 minutes or until the sauce is slightly reduced.
4 Bring at least 4 quarts of water to a boil in a large pot. Add the cauliflower and 2 tablespoons of salt. Cook until the cauliflower is tender, about 10 minutes. With a slotted spoon, scoop out the cauliflower and drain well. Do not discard the water.
5 Add the cauliflower to the sauce and cook, stirring frequently and breaking up the pieces with a spoon, until the sauce is thick, about 10 minutes more.
6 Bring the water back to a boil and add the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
7 Transfer the pasta to a heated serving bowl. Toss the pasta with the sauce, thinning it if necessary with the cooking water. Add the cheese and toss well. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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