I make pasta probably more than is socially acceptable, but you know what? I really don’t care. Pasta is one of the world’s greatest foods, and there are so may different things you can do with it.
There really aren’t any pasta dishes I don’t like, and any time I see a pasta recipe in a cookbook I just have to try it out. I recently bought Carla Lalli Music’s Where Cooking Begins and I’ve already tried so many recipes from it – seriously, if you don’t have this book yet, get it.
This sausage and cauliflower pasta is just one of the amazing recipes from the book, and it’s truly the perfect weeknight meal. It’s hearty, super savoury, and has veg so you can feel a little bit healthier!
I had to substitute plain sausage meat for the Italian sausage because I couldn’t find any, but the great thing about Carla’s book is that she offers so many substitutions to make each recipe super accessible.
This was a really fun recipe to make, and it was so quick and easy too! I can guarantee I’ll be making this a lot in the future.
What you’ll need (serves 4-6):
- 4 tbsp unsalted butter
- 2 slices white bread, torn into 1/4″ pieces
- 85g chopped parsley
- 3 tbsp extra-virgin olive oil
- 8 skinless sausages (preferably Italian, but whatever you can get your hands on)
- 5 garlic cloves, thinly slices
- 450g cauliflower, cut into bite-sized pieces
- 450g rigatoni
- 85g grated parmesan
- 3 tbsp lemon juice
- chilli flakes (optional)
How to make:
- Bring a large pot of salted water to boil.
- In a large pan, melt butter over medium heat until foaming. Add in the torn bread and season with salt and pepper. Cook until golden brown, tossing to evenly coat, for between 4-5 minutes.
- Transfer the breadcrumbs to a bowl and toss with parsley.
- Wipe out the pan and return to medium heat. Add the oil and, when shimmering, add the sausage.
- Use a wooden spoon to break the sausage meat into smaller pieces, and allow to cook undisturbed for 5-7 minutes to create a crust. Use the spoon to scrape up the sausage meat, and then toss to heat on all sides. Transfer to a plate.
- Add garlic into the pan with the sausage drippings and remove from the heat, stirring to coat. I added a sprinkling of chilli flakes for a little extra heat, but that’s completely optional.
- Add the cauliflower to the boiling water and cook until tender, about 4-6 minutes. Use a slotted spoon to transfer the cauliflower to the pan with the garlic.
- Add the pasta to the same pot of water and cook for 2 minutes less than the packaging recommends, as we will continue to cook the pasta in the sauce.
- Use a slotted spoon to transfer the pasta into the pan with the cauliflower. Add the sausage back into the pan and return to medium heat.
- Cook, tossing the pasta and adding pasta water as needed to create a glossy sauce. Add the parmesan and continue to add pasta water until the sauce is super thick and glossy.
- Serve the pasta, garnishing with the bread crumbs and extra parmesan.
I love the addition of the breadcrumbs to this dish, it brings a great texture and lifts the whole meal to a new level. This is such a delicious, rich pasta, and it’s perfect for serving family style on a weeknight.
I hope you guys enjoyed this post, let me know if you try out this recipe and what you think about it! See you next time,