Categories: Pasta
Ingredients
- 3/4 lb. rigatoni
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. olive oil
- 1 head cauliflower
- 1/2 lb. Italian Sausage
- 2 carrots
- 1/2 medium red onion
- 3 clove garlic
- ⅔ c. dry white wine
- 1 c. packed fresh flat-leaf parsley leaves
- 3 oz. Pecorino cheese
- 1/2 c. torn pitted green olives (such as Castelvetrano)
Directions
- Cook pasta in boiling salted water according to package directions; drain.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Arrange cauliflower in a single layer, cut side down, and cook until golden brown, 4 minutes. Turn cauliflower and cook until tender, 3 to 4 minutes; remove to a bowl.
- Add remaining tablespoon oil to skillet. Add sausage, carrots, and onion and sauté, breaking sausage into small pieces, until sausage is browned and carrots are crisp-tender, 8 to 10 minutes. Add garlic and sauté 1 minute. Stir in wine, scraping brown bits from bottom of skillet. Add cauliflower and stir to coat.
- Add pasta, parsley, pecorino, and olives to cauliflower mixture and toss to combine. Season with salt and pepper.
- Serve sprinkled with pepper and pecorino.