Farfalle With Cauliflower and Sausage
"This comes from the December 2008 issue of Cooking Light. I love the flavor of roasted cauliflower, so this sounded like a great and easy combination. Their recipe calls for mild turkey italian sausage, but I think this would be good with any italian sausage, mild or spicy."
photo by DianaEatingRichly
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces Italian sausages
- 3 cups cauliflower florets
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 5 garlic cloves, sliced
- 4 cups farfalle pasta, uncooked
- 1⁄2 teaspoon crushed red pepper flakes
- 2 ounces pecorino romano cheese, grated
- 1⁄4 teaspoon black pepper, freshly ground
directions
- Preheat your oven to 450°F.
- Poke sausage links with a knife several times.
- Combine sausage, cauliflower and 1 tablespoon oil in a roasting pan.
- Sprinkle with 1/4 teaspoon salt.
- Roast at 450F for 15 minutes.
- Add garlic to the pan, stir to combine.
- Continue roasting for 5 more minutes, or until sausage is done.
- Let rest for 5 minutes.
- Cut sausage links into 1/4 inch slices.
- Cook pasta in boiling salted water until al dente.
- Drain pasta, reserving 2 tablespoons of the cooking water.
- In a large serving bowl, combine pasta, reserved water, 1 tablespoon oil, 1/4 teaspoon salt, and crushed red pepper.
- Add cauliflower mixture, sausage, and cheese.
- Toss gently to combine.
- Sprinkle with black pepper, and serve.
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Reviews
-
This is divine. I use spicy sausage, and it marries perfectly with the cauliflower. The only problem is that it is SO good, it's hard to keep everyone away from it until dinner! -
What can I say except there is only 2 of us and we ate for 4! I'm serious there was 1 noodle left! This is very good, has a great kick to it. The only thing I would do different next time is leave the florets a little bit bigger. I also think this would taste great with pine nuts! I made this for PAC Spring 2009, thanks IngridH!!! -
Wow we loved this! Made just as directed and would not change a thing (okay maybe I used a little more crushed red pepper flakes!). Love the roasted cauliflower and all that garlic. Great recipe - thanks for sharing it! -
So easy to make! I halved the recipe, but still have leftovers....very generous portions. This is so good, and so nice to make without a sauce. I did increase the sausage portion a bit...love meat! Also increased the cauliflower, but left the rest of the ingredients alone. This was nice and spicy, fabulous dinner. Made for Best of 2011 Tag game. -
This is unusual and very good. You just can't stop going back for "just one more bite". The only Italian sausage available in my wee town comes in Sausage Meat style and not as finished sausages. I just pan cooked the meat and cauliflower and proceeded as directed. It was really quick this way but the sausage and cauliflower both browned beautifully. I used whole wheat bow ties and made 2 servings. DH and I were both full and happy and nothing was left :D
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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