Sausage Cauliflower Spaghetti

By khojnicki

Ingredients

• Kosher salt
• 12 oz. spaghetti
• 3 tbsp extra virgin olive oil
• 12 oz. sweet italian sausage, casings removed
• 6 cloves garlic, sliced
• 1 small head of cauliflower broken into florets
• 1 bunch scallions, chopped
• 1 c grated pecorino romano cheese

Details

Servings 4
Preparation time 35mins
Cooking time 70mins

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 cooking 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, 4-5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2-3 minutes. Add 1 cup of the reserved 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.

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 cooking water if 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.