Pasta with Cauliflower, Sausage and Raisins

(Serves 5) 

 

5 Tbsp. Extra Virgin Olive OIl

1 Lb. Cheese & Parsley Sausage (Out of the casing)

⅛ Tsp. Red Pepper Flakes

½ Tsp. Salt

½ Tsp. Black Pepper

2 Cauliflower Heads (Cut each head in quarters)

1 ¼ Cups Golden Raisins

4 Cups Whole Tomatoes (Puree)

⅔ Cup Plain Bread Crumbs

1 Tbsp. Pecorino Romano (Grated)

2 Tbsp. Fresh Parsley (Chopped)

1 ½ Lbs. Pasta (I used Fusillata Casareccia by Pastificio G. Di. Martino)

 

Put water in a pasta pot and bring to a boil. Add salt. In a separate frying pan put the olive oil and heat. Add the sausage.Cook the sausage, breaking it apart with the side of your wooden spoon into small pieces. Add the red pepper flakes, salt and pepper.When the sausage is almost cooked through add the puréed tomatoes Meanwhile, add the cauliflower to the boiling pasta water. Cook it for about six minutes until it becomes tender. Using a slotted spoon drain it out of the pasta water and put it into the sausage mixture. Break up the cauliflower into smaller pieces using your wooden spoon. In the same water that you boiled the cauliflower, add the pasta and cook until al dente. 

Put a small frying pan on a low heat, add the breadcrumbs and toast until golden brown. Remove from the heat and let it cool. Add the grated Pecorino and the chopped parsley to the breadcrumb mixture.

Drain the pasta. Then add it to the sauce mixing well. Top each pasta serving with the breadcrumbs to serve. 

Print Recipe