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Farfalle with Cauliflower and Turkey Sausage

Photo: Beau Gustafson; Styling: Cindy Barr
Prep time 42 mins
Yield 4 servings (serving size: about 1 1/2 cups)
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.


  • 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

Nutrition Information

  • calories 436
  • caloriesfromfat 35 %
  • fat 16.8 g
  • satfat 5.2 g
  • monofat 7.5 g
  • polyfat 1.8 g
  • protein 24.1 g
  • carbohydrate 48.2 g
  • fiber 3.8 g
  • cholesterol 62 mg
  • iron 2.4 mg
  • sodium 830 mg
  • calcium 185 mg

How to Make It

  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.