Cauliflower Spicy Sausage and Pasta

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Cauliflower Spicy Sausage and Pasta

Cauliflower Spicy Sausage and Pasta

Yields: 6 Servings

Ingredients:

  • Sea salt
  • 16 ounces medium shell pasta
  • 1 tablespoons extra-virgin olive oil, plus more for drizzling
  • 16 ounces spicy Italian sausage, casings removed
  • 6 cloves garlic, sliced
  • 1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
  • 1 bunch green onions, chopped
  • 1 cup heavy cream
  • 1 1/2 cup Parmigiano-Reggiano cheese, grated

 

Preparation:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, about 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain the and pat dry; keep the cooking water hot.

Cauliflower Spicy Sausage and Pasta   Cauliflower Spicy Sausage and Pasta

Heat the 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes.

Cauliflower Spicy Sausage and Pasta   Cauliflower Spicy Sausage and Pasta

Meanwhile, return the cauliflower water to a boil and add the pasta and cook per package directions. Reserve 1 cup cooking water, then drain

Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes.

Cauliflower Spicy Sausage and Pasta      Cauliflower Spicy Sausage and Pasta

Add the cauliflower and cook until the edges are browned, about 2-3 minutes.

Cauliflower Spicy Sausage and Pasta   Cauliflower Spicy Sausage and Pasta

Stir in the heavy cream and 1 cup of Parmigiano-Reggiano cheese, simmer for several minutes until cheese melts and sauce thickens.

Cauliflower Spicy Sausage and Pasta  Cauliflower Spicy Sausage and Pasta

Add the pasta to a large mixing bowl, add the cauliflower and sausage mixture, drizzle with extra-virgin olive oil and season with sea salt.

Cauliflower Spicy Sausage and Pasta   Cauliflower Spicy Sausage and Pasta

Toss for a minute or two to coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen.

Cauliflower Spicy Sausage and Pasta

Spread the cauliflower, sausage and pasta mixture in a baking dish and top with the remaining 1/2 cup of Parmigiano-Reggiano cheese.

Cauliflower Spicy Sausage and Pasta

Bake pasta for 20 minutes, until sauce is bubbling and the top is golden brown and crisp.

Cauliflower Spicy Sausage and Pasta

Let stand 10 minutes before serving.

Cauliflower Spicy Sausage and Pasta

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Print

Cauliflower Spicy Sausage and Pasta

Cauliflower Spicy Sausage and Pasta
  • Author:
  • Yield: 6 Servings
  • Category: Pasta
  • Cuisine: Italian

Ingredients

  • Sea salt
  • 16 ounces medium shell pasta
  • 1 tablespoons extra-virgin olive oil, plus more for drizzling
  • 16 ounces spicy Italian sausage, casings removed
  • 6 cloves garlic, sliced
  • 1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
  • 1 bunch green onions, chopped
  • 1 cup heavy cream
  • 1 1/2 cup Parmigiano-Reggiano cheese, grated

Instructions

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, about 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain the and pat dry; keep the cooking water hot.

Heat the 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes.

Meanwhile, return the cauliflower water to a boil and add the pasta and cook per package directions. Reserve 1 cup cooking water, then drain

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 2-3 minutes.

Stir in the heavy cream and 1 cup of Parmigiano-Reggiano cheese, simmer for several minutes until cheese melts and sauce thickens.

Add the pasta to a large mixing bowl, add the cauliflower and sausage mixture, drizzle with extra-virgin olive oil and season with sea salt. Toss for a minute or two to coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen.

Spread the cauliflower, sausage and pasta mixture in a baking dish and top with the remaining 1/2 cup of Parmigiano-Reggiano cheese.

Bake pasta for 20 minutes, until sauce is bubbling and the top is golden brown and crisp. Let stand 10 minutes before serving.

Nutrition

  • Serving Size: 6
  • Calories: 991
  • Sugar: 6.1g
  • Sodium: 1255mg
  • Fat: 38/7g
  • Saturated Fat: 18.8g
  • Trans Fat: 0g
  • Carbohydrates: 117.5g
  • Fiber: 6.1g
  • Protein: 49.6g
  • Cholesterol: 88mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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