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:
- 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
- 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.