Adapted by KosherEye from a Food Network recipe
A delicious one dish entree
1 lb. spaghetti or long pasta cooked in salted water
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet or hot Italian style Jack's Gourmet Sausage, chopped
6 cloves garlic, sliced thin
1 head cauliflower, broken into small florets
1 cup chopped scallions
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
Heat the olive oil in a large skillet over medium-high heat. Crumble or slice the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned, about 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower, and sauté until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook, covered until the cauliflower is tender, about 10 minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
Add the drained spaghetti to the skillet along with the scallions. Drizzle with more olive oil and season with the ½ teaspoon salt. Toss for a minute or two to with the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water to reach good saucy consistency, Remove from the heat, and toss. Divide among shallow bowls and drizzle with more olive oil,
Optional additions: Baby Spinach, mushrooms
Serves about 3 - 4
Recipe: Kosher, meat, entree