This dish is almost as much fun to make as it is to eat. Give it a try at your holiday dinner.
things you'll need.
2 pound sweet Italian sausage (casings removed)
1/4 cup extra virgin olive oil
1 medium head cauliflower (cut into small florets)
1 cup plus 4 liters inexpensive red wine
2 cups basic tomato sauce
2 tablespoon salt
1 1/2 pound garganelli pasta
1 cup freshly grated Pecorino Romano
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 pound sweet Italian sausage (casings removed) 1/4 cup extra virgin olive oil
instructions Using your hands, form the sausage into balls about the size of almonds. In a 12- to 14-inch saute pan, heat the oil over medium heat until just smoking. Add the sausage balls in two batches, and saute, rolling them around, until they are browned all over, 5 to 6 minutes per batch. Remove, and set aside on a plate.
ingredients 1 medium head cauliflower (cut into small florets) 1 cup inexpensive red wine 2 cups basic tomato sauce
instructions Add the cauliflower to the pan and cook until soft, about 5 minutes. Drain off the fat, and add the 1 cup red wine to the cauliflower. Bring to a boil, and then add the tomato sauce and sausage balls. Bring to a boil again. Then lower the heat to a simmer and cook for 5 minutes. Remove from the heat.
ingredients 4 liter inexpensive red wine 2 tablespoon salt 4 cups water
instructions Pour the 4 liters of red wine into a large pasta pot. Add the salt and 4 cups of water, and bring to a boil.
ingredients 1 1/2 pound garganelli pasta
instructions Drop the garganelli into the boiling wine/water, and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/2 cup of the cooking wine/water into the sausage mixture.
ingredients 1 cup freshly grated Pecorino Romano
instructions Drain the pasta in a colander and add it to the sausage mixture. Toss until pasta is nicely coated. Pour in a warming serving bowl and serve immediately, with the grated pecorino on the side.