Sausage Cauliflower Spaghetti
Elevate your pasta night with this irresistible Sausage Cauliflower Spaghetti, a hearty yet wholesome dish that’s packed with comforting flavors. This recipe features tender roasted cauliflower, savory Italian sausage, and al dente spaghetti, all brought together in a vibrant tomato sauce infused with garlic, a hint of crushed red pepper, and a touch of creamy Parmesan cheese. Perfectly balanced with a blend of protein, vegetables, and carbs, it’s a satisfying one-pan dinner that’s easy enough for a weeknight yet elegant enough for guests. Garnished with fresh parsley and extra Parmesan, this meal is a feast for the senses that pairs brilliantly with a crisp green salad or your favorite crusty bread. With just 15 minutes of prep and a quick 30-minute cook time, it’s a time-saving recipe that doesn’t compromise on flavor. Keywords: sausage cauliflower spaghetti, roasted cauliflower pasta, Italian sausage spaghetti, quick one-pan dinner, flavorful pasta recipe.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 8 oz Italian sausage
- 1 head cauliflower
- 3 tbsp olive oil
- 4 garlic cloves
- 0.5 tsp crushed red pepper flakes
- 15 oz canned diced tomatoes
- 2 tbsp tomato paste
- 0.5 cup Parmesan cheese
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut a head of cauliflower into small florets. Toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the baking sheet.
Roast the cauliflower for 20-25 minutes, flipping halfway through, until golden and tender. Set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the casings from the Italian sausage and crumble it into the skillet. Cook for 5-7 minutes, until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juices) and tomato paste to the skillet. Stir well and simmer for 5-7 minutes, allowing the flavors to meld.
Return the cooked sausage to the skillet along with the roasted cauliflower. Stir to combine and heat through.
Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, stir in reserved pasta water, a little at a time, until desired consistency is reached.
Stir in 1/4 cup of grated Parmesan cheese and taste for seasoning, adding additional salt and pepper as needed.
Garnish with the remaining Parmesan cheese and fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 5914 mg | 257% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 34.9 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 820 mg | 63% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4008 mg | 85% | |
*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.
