Farfalle with Cauliflower and Turkey Sausage
by laticia jefferson
serves: 4
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Rating Details: No rating information for Farfalle with Cauliflower and Turkey Sausage Hide Rating Details
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Lia Huber, Cooking Light, DECEMBER 2008
Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes.
Nutritional Information
Calories:436 (35% from fat)
Fat:16.8g (sat 5.2g,mono 7.5g,poly 1.8g)
Protein:24.1g
Carbohydrate:48.2g
Fiber:3.8g
Cholesterol:62mg
Iron:2.4mg
Sodium:830mg
Calcium:185mg
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Ingredients: |
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2 4 oz |
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links mild Italian turkey sausage |
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3 cups |
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small cauliflower florets |
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2 tbsp |
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extra-virgin olive oil, divided |
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1/2 tsp |
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salt, divided |
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5 |
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garlic cloves, sliced |
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4 cups |
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uncooked farfalle (bow tie pasta) |
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1/2 tsp |
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crushed red pepper |
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1/2 cup |
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(2 oz) grated fresh pecorino Romano cheese |
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1/4 tsp |
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freshly ground black pepper |
Directions: |
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Preparation
1. Preheat oven to 450°.
2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.
3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
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