Lunch: Skillet Roasted Cauliflower and Sausage Rigatoni

Recipe by Marian Cooper Cairns The mild flavor of Castelvetrano olives won't overpower this wintry pasta.

Ingredients

3/4 lb. rigatoni
kosher salt
Freshly ground black pepper
3 tbsp. olive oil
1 head cauliflower
1/2 lb. Italian sausage
2 carrots
1/2 medium red onion
3 clove garlic
2/3 c. dry white wine
1 c. packed fresh flat-leaf parsley leaves
3 oz. Pecorino cheese
1/2 c. torn pitted green olives (such as Castelvetrano)

Instructions

Cook pasta in boiling salted water according to package directions; drain.
Heat 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.
Add 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.
Add pasta, parsley, pecorino, and olives to cauliflower mixture and toss to combine. Season with salt and pepper.
Serve sprinkled with pepper and pecorino.

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