Skillet Roasted Cauliflower and Sausage Rigatoni

Name: Skillet Roasted Cauliflower and Sausage Rigatoni
Prep time: 35 min
Total time: 35 min
Yield: 6 - 8 serving(s)
Ingredients: 3/4 lb. rigatoni; Kosher salt and freshly ground black pepper; 3 tbsp. olive oil, divided; 1 small head cauliflower, broken into florets and florets halved; 1/2 lb. Italian sausage, casings removed; 2 carrots, chopped; 1/2 medium red onion, chopped; 3 large garlic cloves, finely chopped; 2/3 c. dry white wine; 1 c. packed fresh flat-leaf parsley leaves; 3 oz. pecorino cheese, grated (about 3/4 cup), plus more for serving; 1/2 c. torn pitted green olives (such as Castelvetrano)

By Marian Cooper CairnsPublished: Jan 15, 2015

1 Rating

Jump to recipe

skillet roasted cauliflower and sausage rigatoni

Brian Woodcock

Yields:

6 - 8 serving(s)

Prep Time:

35 mins

Total Time:

35 mins

Cal/Serv:

343

The mild flavor of Castelvetrano olives won't overpower this wintry pasta.

Advertisement - Continue Reading Below

Ingredients

3/4 lb. rigatoni
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, divided
1 small head cauliflower, broken into florets and florets halved
1/2 lb. Italian sausage, casings removed
2 carrots, chopped
1/2 medium red onion, chopped
3 large garlic cloves, finely chopped
2/3 cup dry white wine
1 cup packed fresh flat-leaf parsley leaves
3 oz. pecorino cheese, grated (about 3/4 cup), plus more for serving
1/2 cup torn pitted green olives (such as Castelvetrano)

Directions

1. Step 1Cook pasta in boiling salted water according to package directions; drain.
2. Step 2Heat 2 tablespoons oil in a large skillet over medium-high heat. Arrange cauliflower in a single layer, cut side down, and cook until golden brown, 4 minutes. Turn cauliflower and cook until tender, 3 to 4 minutes; remove to a bowl.
3. Step 3Add remaining tablespoon oil to skillet. Add sausage, carrots, and onion and sauté, breaking sausage into small pieces, until sausage is browned and carrots are crisp-tender, 8 to 10 minutes. Add garlic and sauté 1 minute. Stir in wine, scraping brown bits from bottom of skillet. Add cauliflower and stir to coat.
4. Step 4Add pasta, parsley, pecorino, and olives to cauliflower mixture and toss to combine. Season with salt and pepper.
5. Step 5Serve sprinkled with pepper and pecorino.