Farfallewithcauliflowerandsausage Recipes

FARFALLE WITH CAULIFLOWER AND SAUSAGE

Steps:

• Preheat your oven to 450°F.
• Poke sausage links with a knife several times.
• Combine sausage, cauliflower and 1 tablespoon oil in a roasting pan.
• Sprinkle with 1/4 teaspoon salt.
• Roast at 450F for 15 minutes.
• Add garlic to the pan, stir to combine.
• Continue roasting for 5 more minutes, or until sausage is done.
• Let rest for 5 minutes.
• Cut sausage links into 1/4 inch slices.
• Cook pasta in boiling salted water until al dente.
• Drain pasta, reserving 2 tablespoons of the cooking water.
• In a large serving bowl, combine pasta, reserved water, 1 tablespoon oil, 1/4 teaspoon salt, and crushed red pepper.
• Add cauliflower mixture, sausage, and cheese.
• Toss gently to combine.
• Sprinkle with black pepper, and serve.

FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil.
• In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
• When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

FARFALLE WITH FRESH HERBS AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

FARRO AND CAULIFLOWER PARMESAN

Steps:

• Heat the oven to 425 degrees. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, onion powder, oregano, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.
• Uncover the pan, stir, and continue baking uncovered until the farro is tender-chewy and the sauce is thick, about 15 minutes more. (If the farro has already soaked up all the sauce and the pan is looking dry, stir in 1/2 to 3/4 cup water, just to make sure the farro has enough liquid to become tender and saucy.)
• Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
• Turn on the broiler. Evenly cover the top of the farro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.

CAULIFLOWER-ITALIAN SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
• Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
• Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
• In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.

ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
• When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

FARFALLE SPECIAL

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.