Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; 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 26 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 (or 1 cup for 4 servings), drain thoroughly. Return to the pot.

Meanwhile, peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). 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 (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Use the same pan to make the sauce.

In a medium pan (or large for 4 servings), 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. Carefully add the cream (shaking the packet before opening) and 1/4 cup of water (or 1/2 cup for 4 servings). Stir to combine. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the cooked sausage, sauce, 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 dishes; spread into an even layer. Top with the roasted cauliflower. Serve the finished pasta with the finished cauliflower on the side. Garnish the pasta with the remaining romano. Enjoy!