Pasta with Sausage and Cauliflower

93 Reviews
95% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 15 min
510 calories/serving


1 onions, coarsely chopped 200 g
2 1/2 cups cauliflower, cut into small florets 400 g
1 tbsp olive oil 15 mL
4 Italian sausages 300 g
1/2 dried chili peppers, minced 0.2 g
1 1/2 cup chicken broth, warm 375 mL
300 g penne rigate, or other short pasta 4 cups
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tbsp Parmesan cheese, or Romano, grated 12 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

per 1 serving (450 g)


% Daily Value




19 g

29 %

Saturated 5.8 g
+ Trans 0 g

29 %


30 mg


1100 mg

46 %


64 g

21 %


6 g

25 %


5 g

Net Carbs

58 g


22 g

Vitamin A

1 %

Vitamin C

71 %


8 %


15 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Manganese, Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Zinc
Good source of  :
Iron, Magnesium, Phosphorus, Potassium, Vitamin K
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin B2, Vitamin D, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 3 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


93 Reviews (90 with rating only) 95% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Pork | Main courses/Entrées | High Fibre | High Iron | Italian

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

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.

Useful 2
may 20, 2012 | I would make this recipe again

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.

Useful 2
may 08, 2011 | I would make this recipe again

Would definitely use spicy sausage, but it's great a favorite in this house. I even get requests for it

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.