Pasta Pastitso 1

1-1/2 pounds cauliflower florets

1 pound large mushrooms, sliced

6 strips of bacon, crumbled

1 cup fresh grated Romano cheese

3/4 cup Ricotta cheese

1 pound penne pasta

1/2 cup olive Oil

2 teaspoons salt

2 teaspoons crushed red pepper

1-1/2 cups sour cream

1 teaspoon black pepper

3 teaspoons garlic

1-1/2 teaspoons konriko spice

1/2 teaspoon cinnamon

2 green onions, diced

1/4 cup black olives, sliced

Cook pasta 8 minutes. Set aside. In a bowl, combine Romano and Riccotta cheese and set aside. Fry bacon crisp and crumble, and set aside. Heat olive oil and stir In garlic. Cook one minute. Then add mushrooms, salt and all other spices and bacon. Saute 5 minutes. Set aside. Cook cauliflower in a pot of boiling water. Wait 5 or 6 minutes and drain. Stir in the pasta and cheese and heat 2 to 3 minutes. Add sour cream to completed mixture. Mix gently until all is combined. Sprinkle green onion tops and olives on top and serve in pasta bowls with Italian bread.

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Cajun Country -- New Iberia, Louisiana