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Penne with Cauliflower & Italian Sausage

Cummulative Rating

Servings
4 servings.
Difficulty
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Ingredients

1 small cauliflower head, cut into small florets
8 oz. gf penne
3/4 Tablespoon extra virgin olive oil, divided
1/2 lb. gf bulk Italian sausage
2 small shallots, finely chopped
1 large garlic, minced
1/2 red bell pepper, diced
1/2 cup Parmigiano Reggiano cheese, grated
1/2 cup cream
1 Tablespoon Italian parsley, chopped
Salt and freshly ground black pepper
Hot red pepper flakes (optional)

Directions

Bring a large pot of salted water to boil. Add the cauliflower and cook until just tender, about 4 minutes. Remove cauliflower with a slotted spoon and rinse under cold water (to stop the cooking process). Add the gf penne to the boiling water and cook until al dente. Drain. Set aside.

Heat 3/4 tablespoons of olive oil in a large skillet over medium high heat. Add the sausage and brown. Remove the sausage with a slotted spoon and transfer to a plate; set aside.

Add the shallots to the skillet and saute for 2 minutes over medium high heat. Add the garlic; saute for 30 seconds. Add the peppers; saute for 3 minutes. Add the partially cooked cauliflower; saute for 4 minutes. Return the sausage to the pan and add the pasta. Stir to combine.

Add the cream, Parmigiano Reggiano cheese and Italian parsley to the pan. Stir to incorporate. Adjust seasonings with salt and freshly ground black pepper and hot red pepper flakes (optional) to taste.

Tips

We used Tinkyada’s gluten-free penne for this recipe (www.tinkyada.com).

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Posted Date: 1/7/2013

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