Orecchiette with Cauliflower and Sage Brown Butter Sauce

Place tomato strips in a small bowl and cover with hot water; let steep 10 minutes, to soften. Drain.

Bring a large pot of lightly salted water to a boil. Add cauliflower and cook 3 minutes, or until almost tender; remove florets from pot with a slotted spoon and place in a small bowl. Bring water to a second boil; add pasta and cook according to directions on package, or until the pasta is just tender.

While the pasta cooks, melt 2 tablespoons of the butter in a large, deep skillet over medium-high heat; add cauliflower, tomato strips and shallot and cook 3 to 4 minutes or until cauliflower is just tender. Cover and keep warm.

Drain the pasta, reserving 1/2 cup of the cooking water. Stir the pasta into cauliflower mixture and keep covered.

Melt remaining 4 tablespoons butter in a small heavy skillet over moderately-low heat. Raise heat to medium; add the sage leaves and continue to simmer 4 minutes or until butter is golden with a nutty aroma and sage leaves are crisp. Pour over pasta; add reserved 1/2-cup cooking water and toss. Season with pepper to taste. Serve immediately with Parmesan cheese.