Prep Time:
15 minutes |
Cook Time:
25 minutes |
Serves:
4-6 |
Since my one of my daughters is home for the summer I decided to make her one of her favorite pasta dishes. This is a take on the Umbrian pasta dish Norcina which I update here with the addition of cauliflower that adds more fiber and complexity to this delicious dish and peas boost this even more. Mushrooms can be added or substituted too.
Ingredients
|
Mezzi Rigatoni pasta box
Preparation
- In a large bowl mix cauliflower with 1TB olive oil, Italian seasoning, fennel seeds, garlic powder and flour. Fill a pot with water, salt the water and set on high to boil the pasta.
- In a large skillet or wok heat 1 tbl olive oil over medium high heat. Add the onions and the sausage and cook breaking up the sausage into the smallest chunks possible. Cook for 3-5 minutes, until they begin to turn golden brown and remove from the pan and set aside.
- Add one more TB olive oil to the pan and then add the cauliflower cooking over medium heat until golden brown. Add the sausage and onions back to the pan and the peas, mix well and add the milk.
- Add the pasta to the boiling water while the cauliflower is browning.
- Reserve a cup of pasta water before draining or remove pasta with a slotted spoon and add directly to the skillet. Mix well and add some pasta water as needed to get the desired consistency. Add to bowls and top with parmesan cheese.
