Whole Grain Pasta & Cauliflower

with Creamy Romesco Sauce & Capers

30 MIN

+$3.99/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

For this dish, you'll make a smoky, creamy, and slightly spicy sauce—featuring Calabrian chile paste, romesco sauce, and more—which perfectly coats the spirals of our whole grain radiator pasta. Roasted cauliflower seasoned with classic Italian herbs lends earthy flavor and exciting texture to the rich pasta.
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Nutrition

PER SERVING
Calories

1020 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
6 oz Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
1 head Cauliflower
3 Tbsps Romesco Sauce (Contains Almonds)
2 Tbsps Tomato Paste
1 bunch Parsley
2 cloves Garlic
¼ cup Cream
1 Tbsp Capers
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1½ tsps Calabrian Chile Paste
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

1 Prepare & roast the cauliflower

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 fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.

3 Cook the sausage

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. 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 plate.

4 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until slightly darkened. Add the romesco sauce, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

5 Cook the pasta

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 ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the roasted cauliflower, sauce, cream, cooked sausage, and half the reserved pasta cooking water; season with salt and pepper. Cook, 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. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!