
??? | onions, coarsely chopped | ??? | |
??? | cauliflower, cut into small florets | ??? | |
??? | olive oil | ??? | |
??? | Italian sausages | ??? | |
??? | dried chili peppers, minced | ??? | |
??? | chicken broth, warm | ??? | |
??? | penne rigate, or other short pasta | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | Parmesan cheese, or Romano, grated | ??? |
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.
per 1 serving (450 g)
Amount % Daily Value |
Calories 510 |
Fat 19 g 29 % |
Saturated
5.8 g
29 % |
Cholesterol 30 mg |
Sodium 1100 mg 46 % |
Carbohydrate 64 g 21 % |
Fibre 6 g 25 % |
Sugars 5 g |
Net Carbs 58 g |
Protein 22 g |
Vitamin A 1 % |
Vitamin C 71 % |
Calcium 8 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 3 ½ |
Would definitely use spicy sausage, but it's great a favorite in this house. I even get requests for it
Surprisingly tasty, but I think some peppers and/or diced tomatoes would add to the visual and textural appeal. Maybe some garlic, too. *Edit* Did this recipe again with the following changes: added 2 cloves of garlic with the onion; squeezed the sausage out of the casings into meatball-shapes; tossed in some Tex-Mex seasoning instead of chiles; added 12 halved grape tomatoes with about 2 minutes to go; mixed in some cilantro with the cheese. Made for a much more colourful and appetizing presentation and kicked up the flavour a couple of notches. I wonder if the green-coloured cauliflower (I think it's called broccoflower or something like that) would be even more interesting.
Made the dish as the recipe called for with the exception of using Italian mild and no chilli peppers - needless to say we're not crazy about hot/spicy dishes. Very nice mix of meat, pasta, vegetable.