Prep Time:
10 minutes |
Cook Time:
20 minutes |
Serves:
4 |
One of my daughters came home for Spring Break and this is one of her favorite combinations and it is quite easy to make. It's a perfect way to use cauliflower which just arrived in the Talley Farms box and likely will make more appearances. I took some wild fennel from our yard and there wasn't really a bulb but the stalk was tender and the fronds were flavorful and it didn't cost nuthin. The Sausage could easily be omitted if you'd like to go meatless - just add some fennel seeds instead and toast them with the fennel and onions.
Ingredients
|
Creste di Gallo pasta box
Preparation
- Break the cauliflower into the smallest bits possible and put in a bowl. Season with salt, pepper, Italian seasoning and finely chopped fennel fronds (save some as a garnish) also add the flour and a little olive oil and mix well to coat.
- Heat olive oil in a large wok or skillet over medium high heat. Add fennel and onion and season to taste with salt and pepper. Cook until vegetables are translucent. Add sausage and cauliflower to the pan and cook, while breaking up with a spoon into a fine texture.
- Once a nice fond has developed on bottom of the pan, add a little water to deglaze, and cook over medium heat, scraping up any browned bits on bottom of pan.
- While this is simmering, cook pasta to al dente according to directions on box. Drain, reserving about 1 cup of pasta water. Add pasta directly to the sauce. Mix well and add a bit of cooking water as needed, to create a cohesive sauce. Plate the pasta and add the fennel fronds and Pecorino Romano or Parm. Buon Appetito!
