Pasta with Cauliflower, Sausage and Breadcrumbs
Recipes Italian Main Dish Pasta Pork
Description
This simple to make pasta can feed your family or guests. It's a satisfying and comforting meal that feels special and fancy because of the toasted, crunchy breadcrumbs. Serve it with a salad and garlic toast, if desired.
Ingredients
1/2 T. olive oil
1 large shallot or a small onion, diced
2 cloves garlic, minced
1/2 lb. sweet Italian sausage
1 head cauliflower, cut into small, bite-sized florets
1 t. salt
black pepper
2 - 14.5 oz. cans diced tomatoes
1 lb. pasta, any shape/kind (or egg noodles)
1/2 - 3/4 c. fresh breadcrumbs or panko
1/2 lb. mozzarella cheese, cubed, shredded, or cut into small pieces
Directions
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Bring a large pot of water to boiling over high heat for the pasta.
Meanwhile, heat olive oil in a large, 14 inch, high-sided skillet over medium heat. Add shallot/onion; season with salt and pepper; sauté until soft and translucent, 5 - 8 minutes. Add garlic; cook until fragrant, about 30 seconds. Add sausage, breaking meat up as it cooks.
When sausage is almost cooked through, add cauliflower, salt and pepper. Be sure cauliflower is touching the skillet so that the florets have as much surface contact with the pan as possible. Cook, stirring occasionally, until cauliflower begins to brown slightly. If the pan is very dry, depending on how much fat is in the sausage, add a bit of oil.
Turn heat up to medium-high; pour in tomatoes and its juices. Scrape any brown bits off of the bottom of the pan. Bring the mixture to a simmer; cover; lower heat to medium-low; simmer until cauliflower is cooked through, about 10 minutes.
While sauce is simmering, add pasta to the boiling water. When pasta is al dente, drain; set aside.
Spread breadcrumbs onto a cookie/baking sheet; run under the broiler to lightly toast; or, brown the breadcrumbs in a dry skillet.
If pan is large enough, transfer pasta to the pan with the sauce, once the cauliflower is tender. Or, combine everything in a large serving bowl; toss; add the mozzarella.
Garnish each serving with breadcrumbs, reserving extra breadcrumbs for leftovers.
8-10 servings.
*Tip for sauce - Make-ahead and freeze: This sauce freezes very well. Cool sauce completely; freeze in portions. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat when ready to eat.