Cook the penne in salted water until al dente. Wash the romanesco well and cut out the stalk. Cut the rest into small florets and cook them in salted water for about 18 minutes until soft.
Mix the chopped tomatoes, sour cream, olive paste, almond slivers and the spices together and mix with the hand blender to a consistency typical for sauces. Then bring to the boil briefly.
Cut the artichoke hearts into thin slices, as well as the recent hard cheese (Grana Padano, Gruyère, etc.)
Urinkel-Penne is particularly well tolerated by people allergic to wheat and generally tastes good. Of course, it is a matter of taste whether you take the normal penne or (which would also go well) orecciette ...)
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