1 | onions, coarsely chopped | 200 g | |
2 1/2 cups | cauliflower, cut into small florets | 400 g | |
1 tbsp | olive oil | 15 mL | |
4 | Italian sausages | 300 g | |
1/2 | dried chili peppers, minced | 0.2 g | |
1 1/2 cup | chicken broth, warm | 375 mL | |
300 g | penne rigate, or other short pasta | 4 cups | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
4 tbsp | Parmesan cheese, or Romano, grated | 12 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked
pasta so that it will be ready when needed.
per 1 serving (450 g)
Amount % Daily Value |
Calories 510 |
Fat 19 g 29 % |
Saturated
5.8 g
29 % |
Cholesterol 30 mg |
Sodium 1100 mg 46 % |
Carbohydrate 64 g 21 % |
Fibre 6 g 25 % |
Sugars 5 g |
Net Carbs 58 g |
Protein 22 g |
Vitamin A 1 % |
Vitamin C 71 % |
Calcium 8 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 3 ½ |
Made the dish as the recipe called for with the exception of using Italian mild and no chilli peppers - needless to say we're not crazy about hot/spicy dishes. Very nice mix of meat, pasta, vegetable.
Surprisingly tasty, but I think some peppers and/or diced tomatoes would add to the visual and textural appeal. Maybe some garlic, too. *Edit* Did this recipe again with the following changes: added 2 cloves of garlic with the onion; squeezed the sausage out of the casings into meatball-shapes; tossed in some Tex-Mex seasoning instead of chiles; added 12 halved grape tomatoes with about 2 minutes to go; mixed in some cilantro with the cheese. Made for a much more colourful and appetizing presentation and kicked up the flavour a couple of notches. I wonder if the green-coloured cauliflower (I think it's called broccoflower or something like that) would be even more interesting.
Would definitely use spicy sausage, but it's great a favorite in this house. I even get requests for it