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To give this pasta irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick) to toss with lumaca rigata, which is perfect for catching every saucy bite. It's served alongside roasted romanesco cauliflower piled atop a delightful swoosh of creamy ricotta cheese.
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Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the cauliflower; cut out and discard the core, then cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the romano, and a drizzle of olive oil. Season with salt and pepper.
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (shaking the packet before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.
To the pan of sauce, add the cooked sausage, cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Divide the seasoned ricotta between two dishes; spread into an even layer. Top with the roasted cauliflower. Serve the finished pasta with the finished cauliflower on the side. Garnish with the remaining romano. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the cauliflower; cut out and discard the core, then cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the romano, and a drizzle of olive oil. Season with salt and pepper.
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (shaking the packet before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.
To the pan of sauce, add the cooked sausage, cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Divide the seasoned ricotta between two dishes; spread into an even layer. Top with the roasted cauliflower. Serve the finished pasta with the finished cauliflower on the side. Garnish with the remaining romano. Enjoy!
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