Baked Pasta with Cauliflower and Sausage
Category: Main Course (Pasta Dishes)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni (or Sedanini Rigati) | 320g |
| Cauliflower | 700g |
| Italian Sausage (bulk) | 300g |
| Buffalo Mozzarella | 100g |
| Garlic | 1 clove |
| Fresh Thyme | to taste |
| Extra Virgin Olive Oil | to taste |
| Salt | to taste |
| Black Pepper | to taste |
| All-Purpose Flour | 60g |
| Butter | 50g |
| Ground Nutmeg | to taste |
Instructions
1. Prepare the Cauliflower:
Start by cleaning and cutting the cauliflower into florets. In a large pot, bring salted water to a boil, then add the cauliflower. Cook for about 10 minutes or until the florets are tender but not mushy. Once done, drain the cauliflower, reserving the cooking water for later use. Set the cauliflower aside in a bowl.
2. Cook the Sausage:
While the cauliflower is cooking, remove the sausage casing and cut the sausage into 2 cm pieces. In a large frying pan, heat a little olive oil and sauté the garlic clove until fragrant. Add the sausage to the pan and brown it, breaking it up into smaller pieces. Once cooked through, remove the sausage and discard the garlic. Set the sausage aside, but leave the rendered fat in the pan.
3. Sauté the Cauliflower:
In the same pan, add the cooked cauliflower florets. If needed, adjust the seasoning with a little salt and pepper. Sauté the cauliflower for a few minutes to absorb the flavors from the sausage drippings. Once done, set it aside.
4. Make the Bechamel Sauce:
For the béchamel, melt the butter in a small saucepan over medium heat. Add the flour all at once and stir with a whisk to form a roux. Gradually add 750g of the cauliflower cooking water, stirring constantly to avoid lumps. Continue to cook for a few more minutes until the sauce thickens. Once ready, remove from heat and set aside.
5. Cook the Pasta:
Bring a pot of salted water to a boil, and cook the pasta for 2-3 minutes less than the package instructions suggest, as the pasta will continue cooking in the oven. Drain the pasta, reserving a bit of the cooking water, and transfer it into the bowl with the cauliflower béchamel sauce.
6. Combine the Ingredients:
Add the cooked sausage to the pasta and cauliflower mixture. Tear off some fresh thyme leaves and sprinkle them in. Stir everything together gently to combine.
7. Assemble the Dish:
Transfer the pasta mixture into a greased baking dish. Top with the remaining béchamel sauce, spreading it evenly over the surface. Add the reserved sausage pieces and then tear the buffalo mozzarella into small chunks, scattering it on top.
8. Bake and Serve:
Preheat the oven to 180°C (350°F). Place the dish in the oven and bake for about 20 minutes, or until the top is golden and bubbling. Once out of the oven, let it rest for a few minutes before serving.
Your delicious Baked Pasta with Cauliflower and Sausage is now ready to enjoy! Serve hot and savor every bite of this comforting and hearty dish.
Nutritional Information (per serving, estimated):
| Nutrient | Value |
|---|---|
| Calories | 620 kcal |
| Carbohydrates | 70g |
| Protein | 28g |
| Fat | 25g |
| Saturated Fat | 10g |
| Fiber | 6g |
| Sugar | 6g |
| Sodium | 900mg |
| Cholesterol | 50mg |
This hearty Pasta al Forno con Cavolfiori e Salsiccia is a perfect blend of tender cauliflower, savory sausage, and a rich creamy sauce. It’s an ideal dish for a cozy weeknight meal or a gathering with friends and family. The addition of buffalo mozzarella adds a creamy and slightly smoky finish, making it a dish that’s sure to be a crowd-pleaser. Enjoy!
