Farfalle with Cauliflower and Turkey Sausage

Farfalle with Cauliflower and Turkey Sausage (Adapted from CL)

2 links (about 4 ounces each) hot Italian turkey sausage
3 cups small cauliflower florets
2 tablespoons extra-virgin olive oil, divided
salt
5 garlic cloves, sliced
4 cups dry farfalle pasta
1/4 to 1/2 teaspoon crushed red pepper
1/2 cup (about 2 ounces) fresh grated pecorino Romano cheese
fresh ground black pepper

Preheat oven to 450 degrees.

With a knife, poke sausages several times so they retain their shape while roasting. In a small roasting pan, add sausage and cauliflower - drizzle with 1 tablespoon oil and toss to coat. Season with salt. Place into the oven and bake for 15 minutes. Remove and add garlic - toss gently to coat. Place back into the oven and continue to bake for 5 minutes, or until sausage is done. Remove and let stand 5 minutes. Slice sausage crosswise into 1/4" thick slices.

Meanwhile, in a large pot of boiling salted water, add pasta and cook according to package directions. When ready, reserve 2 tablespoons cooking liquid - drain pasta.

In a large bowl, add drained pasta - pour in reserved cooking water, remaining 1 tablespoon oil and crushed red pepper - season with salt and toss until pasta is coated. Add cauliflower mixture, sausage and cheese - gently toss until combined. Season to taste with fresh ground black pepper.

Makes 4 servings.

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