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
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
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.