Monday, May 10, 2010

Spicy Cauliflower and Sausage Pasta

Tonight I tried a new recipe that I found in this month's issue of Cooking Light.  I made a few tweaks and found a dish that is sure to find a home in my weeknight routine.  If you don't like your meals with this much heat, feel free to substitute sweet turkey sausage and use less crushed red pepper.  I was amazed at the flavor that resulted from cooking the cauliflower along with the turkey sausage - the cauliflower absorbed all of the juices expelled from the cooking sausage - yum!

Spicy Cauliflower and Turkey Sausage Pasta
 Adapted from Cooking Light
4 Servings

2 links hot Italian turkey sausage
1 head cauliflower, chopped into small florets
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic salt
1/4 teaspoon salt
Cooking spray
5 garlic cloves, minced
1/2 pound uncooked farfalle (bow tie pasta)
1 teaspoon crushed red pepper
1/2 cup grated fresh pecorino Romano cheese
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 450°.

2. Pierce sausage several times with a knife. Combine sausage and cauliflower on a cookie sheet.  Spray with cooking spray; toss. Sprinkle evenly with garlic salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, olive oil, salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.


  1. This was FANTASTIC. I made it for dinner last night and my husband and I both loved it. Thanks so much for sharing!

  2. I am absolutely certain this needs to be made in my household stat. P.S. I blog hopped over here from PoP Sarah's!


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