A Pound Of Caulifower Florets

1 1/2 Pounds Of Penne Pasta

A 28 Ounce Can Of San Marzano Tomatoes (Hand Crushed With Can Juices)

1/2 Cup Of Diced Spanish Onion

1/4 Cup Of Diced Pancetta

A Tablespoon Of Red Wine Vinegar

A Tablespoon Of Red Wine

Two Teaspoons Of Crushed Red Pepper Flakes

Two Teaspoons of Sea Salt

Three Tablespoons Of Olive Oil, Divided

Add a tablespoon of olive oil and the pancetta to a medium saucepan. Cook on low heat for about 5-7 minutes until the pancetta is crispy. Turn the heat up to high and add the diced onion. Cook for 3 minutes while stirring. Add the hand crushed tomatoes, the crushed red pepper flakes, the red wine vinegar, the red wine, and the sea salt. Stir the mixture well. When the sauce begins to boil, turn the heat down to low. Simmer semi-covered for 20 minutes stirring occasionally. Taste and add more sea salt and/or crushed red pepper flakes to your liking.  

Cook the pasta according to the package instructions in a pot of salted boiling water. Add the cauliflower florets during the last 5 minutes of the pasta cooking time. Drain the pasta and the cauliflower well in a colander.

Add the pasta and cauliflower back to the pot that they were cooked in. Turn the heat up to medium low. Add two tablespoons of olive oil. Stir well. Add the tomato sauce. Cook while stirring for tw0 minutes. Turn the heat off.

Serve with grated cheese.