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.

• Ready In: 45 mins
• 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

1. Preheat your oven to 450°F.
2. Poke sausage links with a knife several times.
3. Combine sausage, cauliflower and 1 tablespoon oil in a roasting pan.
4. Sprinkle with 1/4 teaspoon salt.
5. Roast at 450F for 15 minutes.
6. Add garlic to the pan, stir to combine.
7. Continue roasting for 5 more minutes, or until sausage is done.
8. Let rest for 5 minutes.
9. Cut sausage links into 1/4 inch slices.
10. Cook pasta in boiling salted water until al dente.
11. Drain pasta, reserving 2 tablespoons of the cooking water.
12. In a large serving bowl, combine pasta, reserved water, 1 tablespoon oil, 1/4 teaspoon salt, and crushed red pepper.
13. Add cauliflower mixture, sausage, and cheese.
14. Toss gently to combine.
15. Sprinkle with black pepper, and serve.