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Pasta: Sausage Cauliflower Spagetti

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Rate this recipe 4.4/5 (11 Votes)

Ingredients

  • 12 ounces spaghetti
  • 3 tablespoons olive oil
  • 12 ounces sweet italian sausage, or turkey sausage
  • 6 cloves garlic sliced
  • 1 small head cauliflower, broken into small florets
  • 1 bunch scallions chopped
  • 1 cup grated pecorino romano or Parmesan cheese

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups of the water then drain.
Meanwhile heat the 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 Clear a space in the pan and 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 reserved liquid 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.
Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce. Adding up to 1 cup of the cooking liquid in needed to loosen. Remove from the heat sprinkle with the cheese and toss.
Divide among shallow bowls and drizzle with more olive oil, if desired.

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