I had lots of mortadella leftover from my meat slicer party, and here is just another fun way I used it up. What I enjoyed about this pasta was the creamy mustard flavor, and also the fact that the pasta and all the ingredients were similarly sized. You could just sort of shovel it all into your mouth and get all the different ingredients in each bite. Shovel-able is a great attribute for any pasta dish.
Chopped up mortadella frying away in the pan.
Cauliflower goes in next.
Then the mustard greens. Make sure to wash these good because they can easily be gritty!
The pasta goes in to the pan followed by the cheese. Nice, creamy, and salty. So tasty!
The chunks of fried mortadella are like flavor blasts, but the creamy mustard sauce is really what makes this dish unique.
Bring salted pasta water to a boil. Drop the ditilini pasta. Fry up about 3/4 of a pound of diced mortadella (Cubes if you can get a chunk of it). Add a half head of cauliflower broken and chopped into small florets. Cook until it starts to brown. Add in 4 cups of diced mustard greens. Cook 5 minutes until wilted. Strain the pasta when al dente and add to the pan. Add in a splash of milk. Depending on how strong your mustard is, add about a tablespoon or more. Kill the heat and stir in 2 cups of fontina cheese, a little at a time to avoid clumping.