Community Recipe
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Farfalle with Cauliflower and Turkey Sausage Menu

* Cook 1 pound trimmed broccoli rabe and 2 teaspoons salt 2 minutes in 6 quarts boiling water. Drain and plunge broccoli rabe into ice water. Drain and squeeze out excess moisture. Pat broccoli rabe dry with paper towels. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 2 thinly sliced garlic cloves to pan; cook 4 minutes or until tender and fragrant, stirring occasionally. Increase heat to medium-high; add broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper to pan. Cook 1 minute or until thoroughly heated, tossing occasionally.

Farfalle with Cauliflower and Turkey Sausage

Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley.

Photo by: Photo: Beau Gustafson; Styling: Cindy Barr

Ingredients

2 (4-ounce) links mild Italian turkey sausage
3 cups small cauliflower florets
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
5 garlic cloves, sliced

4 cups uncooked farfalle (bow tie pasta)
1/2 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450°.

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.

Cooking Light DECEMBER 2008

Sautéed broccoli rabe*

Garlic bread

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Farfalle with Cauliflower and Turkey Sausage Menu