Categories: dinner, pasta, sausage

Ingredients

• 3 tablespoons kosher salt
• 1 cauliflower weighing about 3 pounds (1.5 kilograms), trimmed and cut into florets, or same amount of broccoli or broccoli rabe, aggressively trimmed of tough stems and imperfect leaves
• 6 tablespoons extra virgin olive oil or 2 ounces (60 grams) lardo, diced
• 2 cloves garlic, crushed
• 1 small piece very hot dried chile or 1 teaspoon red pepper flakes (optional)
• About 7 ounces (200 grams) finely ground unseasoned (no fennel, no chile) bulk sausage meat, as lean as possible, or 4 unseasoned sausages (of which 1 may be hot), skinned
• 1/2 cup (100 milliliters) dry, full-bodied red wine
• 1 pound (450 grams) pasta (see suggestions above)
• 7 rounded tablespoons (70 grams) grated pecorino napoletano cheese or pecorino romano

Directions

1. Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the vegetable and boil until just tender. Remove with a slotted spoon and set aside. Reserve the cooking water in the pot for boiling the pasta later.

2. Put the oil, the garlic, and the piece of chile, if using (but not the red pepper flakes), in a large, deep skillet that will hold all the pasta later. Sauté for a few minutes just until the garlic is golden and the chile has darkened, then discard the garlic and chile. Crumble the sausage meat into the skillet. Brown evenly, stirring, for about 5 minutes.

3. Raise the heat and add the wine. Let it bubble until the smell of alcohol has disappeared, about 2 minutes. Stir often to keep the meat from sticking. Add the boiled vegetable and mix well. If you are using red pepper flakes instead of a single piece of chile, add them now. Make-ahead note: Everything through this step can can be done earlier in the day.

4. Bring the vegetable water back to a boil and cook the pasta until al dente.

5. While the pasta is cooking, reheat the vegetable and sausage over low heat. After the pasta is half done, add a little of its cooking water to the sauce and let it absorb.

6. When the pasta is al dente, transfer it, dripping wet, with a handheld colander or spider strainer (or the like) to the skillet. Mix well over low heat for just half a minute.

7. Mix in the cheese and serve immediately, either straight from the skillet or in a warmed serving bowl.

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