Orecchiette Pasta with Cauliflower, Sausage and Cheese
In doing some research for my “Flavors of Puglia” cooking class, I came across a food and travel blog called “Food Lovers Odessey”. In one of Chef Kathy’s postings from 2012, she featured a trip to Salento where this pasta dish was thoughtfully prepared by an Italian woman who owns a seaside restaurant in Salento. Here is a link to the post: Orecchiette with Cauliflower and Sausage – Cooking with Mariantonietta in Salento
Orecchiette pasta originates from the southern region of Puglia and means “little ears” for it’s small round concave shape. This shape is a perfect choice for this recipe because it cups the creamy pasta sauce and blends so beautifully with the mild cauliflower, savory sausage and pungent pecorino cheese. This is another example of a one dish meal that is light, nutritious and so satisfying … Here is a bag of orecchiette we picked up while shopping in Tuscany…..so much fun.. Try this one and enjoy every bite!
- 1 lb orecchiette pasta
- 1 medium head of cauliflower, cut into small florets
- 1/4 cup extra virgin olive oil
- 1/2 lb each of sweet and spicy Italian sausage with fennel, casings removed
- 2 garlic cloves
- 1/2 white onion minced
- 1/2 cup finely grated pecorino romano cheese and more to pass around
- Salt/ Pepper to taste
- 1/4 cup flat leave parsley, garnish
- Heat a large pot of water, add 2 tbsp. salt and allow to come to a rapid boil
- Add cauliflower florets and cook for approximately 5 minutes or until al dente. Remove cauliflower to a strainer, using a slotted spoon. Set aside
- In a large saute pan, add olive oil and sausage meat and sauce till light browned.
- Add garlic and onion to to sausage mixture and cook till tender.
- Bring water back to a boil and add pasta. Cook pasta for 5 minutes.
- Transfer pasta using a slotted spoon to the sausage mixture. Add a ladle full of pasta water and continue cooking pasta with sausage until pasta is cooked.
- Add cheese, salt/ pepper to taste and toss pasta till cheese is well blended. If mixture becomes too thick add more pasta water to desired consistency.
- Transfer pasta to a beautiful serving bowl and top with fresh parsley and sprinkling of olive oil. Serve immediately. \
- Buon appetito .. Kathleen Barbato,….3 Italian Sisters.
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