Ingredients
The following ingredients have 5 Servings
- Salt and pepper
- Extra-virgin olive oil
- for pan
- 2 cloves garlic
- 1 head cauliflower
- chopped into bite-size pieces
- 5 hot Italian sausages
- casings removed
- ⅓ cup dry white wine
- 1 pound fusilli calabresi or other short-cut pasta
- ¾ cup freshly grated pecorino cheese
- Chopped fresh parsley
- for topping
Instruction
- Bring a large pot of salted water to a boil for the pasta
- In a large sauté pan, heat a generous drizzle of oil over medium to high heat
- Add the garlic cloves and fry for about a minute
- In a large saucepan, bring a pot of water to a boil and cook the cauliflower for 5 minutes
- In the sauté pan, add the sausage and cook, breaking it up, for 5 minutes, then lower the heat and add the wine
- Cook for about 1 minute, allowing the alcohol to cook off
- Drain the cauliflower and add it to the pan, then continue to cook over medium to low heat for 10 minutes
- Meanwhile, cook the pasta in the pot of boiling water according to package instructions
- Once the pasta is cooked, scoop it into the sauté pan along with 2 ladlefuls of the pasta water and the pecorino cheese
- Mix until fully combined
- Serve topped with a sprinkle of parsley and pecorino cheese
