Farfalle with Cauliflower and Turkey Sausage

D made this and said it was easy. We both thought it was a little bland. He said it needed some wine in it. Still we would have again. We used regular Italian sausage.

Update: We made with wine...much more flavor.

Farfalle with Cauliflower and Turkey Sausage

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.

2 (4-ounce) links mild Italian turkey sausage
3 cups small cauliflower florets
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
5 garlic cloves, sliced
4 cups uncooked farfalle (bow tie pasta)
1/2 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 teaspoon freshly ground black pepper

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.

Yield: 4 servings (serving size: about 1 1/2 cups)

CALORIES 436 (35% from fat); FAT 16.8g (sat 5.2g,mono 7.5g,poly 1.8g); IRON 2.4mg; CHOLESTEROL 62mg; CALCIUM 185mg; CARBOHYDRATE 48.2g; SODIUM 830mg; PROTEIN 24.1g; FIBER 3.8g

Cooking Light, DECEMBER 2008