Ingredients:
· 12 ounce gemelli pasta
· 3 tablespoons olive oil, plus more for drizzling
· 12 ounces sweet Italian sausage
· 6 cloves garlic, sliced
· 1 small head cauliflower, broken in to small florets
· 1 bunch green onions, chopped
· ¼ cup pepperoncini peppers, chopped
· 1 cup grated parmesan cheese
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cooks as the label directs. Reserve 2 cups of the pasta water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a spoon until lightly browned and no longer pink, approx.. 4-5 minutes. Clear a space in the pan and add the garlic and cook until just golden, 2-3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved pasta water, cover and reduce heat to medium. Cook until the cauliflower is tender, about 8 minutes. Uncover and boil over high heat until liquid is almost evaporated, about 2 more minutes.
3. Add the pasta to the skillet, along with the green onions and pepperoncini peppers. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the green onions and coat the pasta with the sauce, adding up to 1 cup of the cooking water, if needed, to loosen the sauce. Remove from the heat, sprinkle with the cheese and toss.
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