Sausage-Cauliflower Spaghetti

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 12 ounces spaghetti
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 12 ounces sweet Italian turkey sausage, casings removed
  • 6 cloves garlic, sliced
  • 1 small head cauliflower, broken into small florets
  • 1 bunch scallions, chopped
  • 1 cup grated pecorino romano or parmesan cheese
Directions
  • 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 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 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 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.

  • Per serving: Calories 703; Fat 31 g (Saturated 8 g); Cholesterol 81 mg; Sodium 1,085 mg; Carbohydrate 72 g; Fiber 6 g; Protein 41g

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Make It 5 Ways: Sausage