Italian sausage and cauliflower penne
- 1 head fresh cauliflower
- 3 minced garlic cloves
- 1 ½ cups cherry tomatoes, cut in half
- ½ bunch fresh basil
- 3 sprigs chopped oregano
- 15 oz can of crushed tomatoes
- 12 oz whole wheat penne pasta
- ¼ teaspoon salt
- ½ pound Italian or turkey sausage
- ¼ teaspoon crushed red pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 cup pasta water
- ¼ teaspoon black pepper
- 4 tablespoons shaved parmesan (optional)
Directions
- Chop the cauliflower, oregano and basil, mince the garlic and cut the cherry tomatoes. Set all fresh produce aside.
- Bring water and salt to a boil, add pasta and stir. Cook 7–8 minutes until firm to the bite. Reserve a cup of the pasta water for later and drain.
- Heat one large sauté pan over high heat. Add 1 tablespoon of oil and add the sausage. Cook until the meat is no longer pink or between 160 and 165 degrees Fahrenheit. Set aside.
- Add the garlic to the same pan and cook 1–2 minutes until browned. Add the remaining oil and cauliflower. Sauté for 2–3 minutes, then add the tomato halves, crushed red pepper, red wine vinegar, fresh basil, oregano and the crushed tomatoes, including liquids. Turn the heat down and simmer.
- Add the sausage back to the pan and cook for 3–5 minutes. Add the reserved pasta water. Salt and pepper to taste. Toss the pasta into the sauce and coat thoroughly.
Serve
Sprinkle fresh parmesan over each serving.
Nutrition per serving
- 621 calories
- 23g fat
- 84g carbohydrate
- 16g fiber
- 610mg sodium
- 28g protein
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Main dishes