This sausage and cauliflower pasta dish is so delicious and flavorful that you have to try it. Recently my friend Mario told me that he made this and I knew I had to recreate it at home.
For this recipe I used the rigatoni from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. It is available right here on my website
Ingredients
(serves 2)
⅓ cup Olive Oil
4 Whole Garlic Cloves
¼ tsp Red Pepper Flakes…or more if you like it spicy
3 oz. Guanciale, finely minced
¾ lb. Sausage, out of casing
½ cup White Wine
2 cups Cauliflower
¾ tsp. Salt
½ tsp. Pepper
½ lb. Pasta
1 cup Grated Pecorino Romano
2 tbsp. Fresh Chopped Parsley
Method
Boil your pasta water and salt.
In a large frying pan add in the olive oil. Heat the garlic in the olive oil and add in red pepper flakes.
Saute in low until the garlic is fork tender.
Add in the sausage, breaking it into small pieces until all the pink is gone. Add in the guanciale. Cook until golden brown.
Season with salt and pepper.
Add in the wine, scraping the bits off the bottom of the pan.
Boil up the cauliflower in the pasta water.
Cook until it is fork tender. Using a slotted spoon drain the cauliflower. Add to the frying pan. Mix it in.
Boil the pasta. When the pasta is almost cooked, remove some pasta water from the pot.
Put the grated Pecorino in a bowl, and as you mix it with a fork, slowly add in 7 tbsp. of the pasta water. This will look like a paste.
Drain the pasta. Add to the frying pan and drizzle in some water to loosen the sauce.
Next get in the Pecorino “paste” and quickly combine. This will create a “cream like” sauce.
Serve with a drizzle of olive oil and more grated Pecorino.