In the Kitchen: Orecchiette con Cavolfiore e Salsiccia

In the kitchen, presented by CVS Health Charity Classic Crave RI, Chef John Granata from Johnny Granata’s Restaurant and Bar is here making Orecchiette con Cavolfiore e Salsiccia, which is pasta with cauliflower and sausage.  He’s joined by TV Maitre d’ Joe Zito.

Ingredients:

• ¾ lb. hot Italian sausage (removed from casing)
• 1 lg. head of cauliflower (cut into small florets)
• 3 cloves garlic chopped
• ¼ cup extra virgin olive oil
• 1 lb. orecchiette pasta or any small tubular pasta
• 1 cup Pecorino Romano grated
• ½ cup chopped parsley
• Salt
• Black Pepper

Directions:

1. Bring a large pot of water to a boil. Cook cauliflower for 3 to 5 minutes.
2. Remove with slotted spoon to a bowl while keeping the liquid boiling.
3. After cauliflower is removed, cook pasta in the same water until al dente.
4. In a large sauté pan, cook sausage in olive oil on medium heat until it starts to brown slightly.
5. Add garlic then cauliflower. At this point add pasta and about 4 or 5 tablespoons of pasta water. Adjust salt.
6. Add cheese, parsley and a good amount of cracked black pepper.
7. Toss together and serve.