Farfalle with Cauliflower and Sausage
Elevate your weeknight pasta game with this flavor-packed Farfalle with Cauliflower and Sausage recipe! Perfectly al dente farfalle pasta is tossed with golden, oven-roasted cauliflower, savory Italian sausage, and a fragrant garlic and red pepper flake infusion. Finished with a generous sprinkle of grated Parmesan and fresh parsley, this dish strikes the perfect balance of hearty, comforting, and vibrant. The reserved pasta water creates a silky sauce that clings to each bowtie, making every bite irresistibly satisfying. Ready in just 40 minutes, this easy dinner idea is perfect for busy nights and offers a delicious way to incorporate seasonal vegetables into your meal plan. Serve it with a crisp side salad or crusty bread for the ultimate crowd-pleasing meal! Keywords: farfalle pasta recipe, cauliflower and sausage pasta, roasted cauliflower pasta, easy weeknight dinner, Italian pasta recipe.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 1 medium head cauliflower
- 8 oz Italian sausage
- 3 tbsp olive oil
- 4 large garlic cloves
- 0.25 tsp red pepper flakes
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup reserved pasta water
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into small florets and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Toss well to coat and roast for 20 minutes, flipping halfway through, until golden and tender.
While the cauliflower roasts, bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Remove the casings from the Italian sausage and crumble the sausage into the skillet. Cook for 5-7 minutes, breaking it apart with a spoon, until browned and fully cooked. Remove the cooked sausage from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
Add the roasted cauliflower and cooked sausage to the skillet, stirring to combine with the garlic and red pepper flakes.
Add the drained farfalle pasta to the skillet, along with 1/4 cup of the reserved pasta water. Toss well to combine. If the pasta seems dry, add a little more pasta water, 1 tablespoon at a time.
Stir in the grated Parmesan cheese and freshly chopped parsley. Toss until the cheese has melted and coated the pasta.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 24.5 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 690 mg | 53% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2293 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
