Pasta with Cauliflower and Sausage

Ingredients

1lb pasta of your choice. Short of long noodles work. Even Ravioli or gnocchi.

3 tablespoons extra-virgin olive oil, plus more for drizzling

1lb sweet Italian sausage, loose or removed from casings

6 cloves garlic, sliced

1 small head cauliflower, broken into small florets

1 cup pecorino romano or parmesan cheese, grated

Salt and pepper to taste

Directions

Bring a large pot of liberally salted water to a boil (your pasta water should taste as salty as the sea). Add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain.

Heat olive oil in a large skillet over medium-high heat. Add the sausage  and cook, breaking it up with a wooden spoon, until lightly browned, about 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes.

Add 1 cup of the pasta cooking water, cover, and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Turn the pan to low heat. Add the pasta to the pan. Drizzle with olive oil and season with salt. Toss for a minute or two to coat the pasta with the sauce, adding up to 1 cup more of cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. 

Optional: If you like some spice, add some chili flakes to the pan when you add the pasta. 

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Reviews 1

Like  Liked TinaP

2

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March 2, 2019
I didn't make any changes and it was so easy to make and delicious. I'll make it again!