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Pasta with Cauliflower, Sausage and Pecorino-Herb Breadcrumbs

Serves 4 to 6
Time 1 hr 15 min
The garlic-infused oil, herb breadcrumbs, and boiled cauliflower can be prepared a day ahead to save a few minutes at dinnertime. To best suit your taste, use sweet or hot Italian sausage links in this main course pasta dish.
Special Diets:
Ingredients
  • 1/4 cup garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt, to taste
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 head cauliflower, cut into small florets
  • 1/2 pound Italian sausage links, casings removed
  • 1 cup dry white wine
  • 1/2 large yellow onion, very thinly sliced
  • 1/2 pound dried whole wheat penne or fusilli pasta
  • 1/4 cup black oil-cured olives, pitted and roughly chopped
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 teaspoon ground black pepper, to taste
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Method

Combine garlic with 1/4 cup of the oil in a small pot and cook slowly over very low heat, stirring occasionally, until softened, 20 to 30 minutes.

Remove from heat and set garlic-infused oil aside.

Heat remaining 1/4 cup oil in a large skillet over medium high heat.

Add breadcrumbs, salt and pepper, stir well, then add 1/4 cup of the cheese and continue cooking, stirring frequently, until lightly browned, about 5 minutes.

Remove from heat. Stir in 1/4 cup of the parsley and set aside.

Bring a large pot of salted water to a boil.

Add cauliflower and cook until very tender, 5 to 7 minutes. Drain and set aside.

Meanwhile, heat a large skillet over medium high heat.

Add sausage and cook, breaking it into chunks with a spoon, until just starting to brown.

Add 1/2 cup of the wine and cook until browned and cooked through, 5 to 7 minutes.

Using a slotted spoon, transfer sausage to a large plate; set aside. Add about 1 tablespoon of the garlic-infused oil and onions to the skillet.

Reduce the heat to medium and cook for 3 to 4 minutes.

Add remaining 1/2 cup wine, salt and pepper.

Cook until wine has evaporated and onions are very soft and light brown.

Add cauliflower, garlic and 1 tablespoon of the garlic-infused oil and smash together with a large fork.

Stir in sausage, salt and pepper, then keep warm.

Cook pasta in a large pot of salted water until just al dente, about 10 minutes.

Reserve 1 cup pasta water, then drain pasta well and transfer to skillet with cauliflower.

Add olives, tomatoes and some of the reserved pasta water if mixture seems dry.

Stir in 3 tablespoons of the cheese, 3 tablespoons of the parsley and one-third of the toasted breadcrumbs, then transfer to a serving dish.

Top with half of the remaining breadcrumbs and the remaining 1 tablespoon cheese and 1 tablespoon parsley.

Serve remaining breadcrumbs in a small bowl on the side for your guests to sprinkle over the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt, to taste
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 head cauliflower, cut into small florets
  • 1/2 pound Italian sausage links, casings removed
  • 1 cup dry white wine
  • 1/2 large yellow onion, very thinly sliced
  • 1/2 pound dried whole wheat penne or fusilli pasta
  • 1/4 cup black oil-cured olives, pitted and roughly chopped
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 teaspoon ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.