Pasta with Chicken Sausage and Cauliflower

Pasta with Chicken Sausage and Cauliflower

2 servings
Preparation 10 min
Cooking 15 min

310 calories per serving 


1/4 onions, coarsely chopped   50 g
1 cup cauliflower, cut into small florets   140 g
1 tsp olive oil   5 mL
2 chicken sausages   150 g
1/4 dried chili peppers, minced   0.1 g
1/2 cup chicken broth, warm   125 mL
100 g penne rigate, or other short pasta   1 1/4 cup
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
4 tsp Parmesan cheese, or Romano , grated   4 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Prepare the vegetables: Coarsely chop the onion and cut the cauliflower into small pieces (about 2 cm).
  2. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring.
  3. Remove the skin from the sausage, then add the meat to the pan. Break up the meat using a wooden spoon and cook 4-5 min until it looses its pink colour. Add the chili pepper (if the sausage is not already spiced). Pour in the warm broth and stir in the cauliflower. Bring to a boil then lower the heat.
  4. Cover and simmer 10 min until the cauliflower is cooked al dente and the broth is almost completely absorbed (the sauce should still be moist).
  5. Meanwhile, cook the pasta.
  6. Drain the pasta then pour it into the frying pan. Season with salt and pepper to taste. Sprinkle with the grated cheese then toss well. Serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)


% DV*

* DV = Daily Value




8 g

12 %

Saturated 1.5 g
+ Trans 0.2 g

10 %


40 mg


630 mg

26 %


41 g

14 %


4 g

16 %


3 g


19 g

Vitamin A

2 %

Vitamin C

50 %


6 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info


Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Copper, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin K
Good source of :
Fibre, Folacin, Magnesium, Manganese, Phosphorus, Vitamin B6, Vitamin C
Excellent source of :
Niacin, Selenium, Vitamin B12, Zinc

More info

This recipe is in the following categories: Pasta | Poultry | First courses/Appetizers | Diabetes-friendly | Halal | High Fibre | Low Saturated Fat | Italian

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!