I was a vegetarian for a quite a while, but there was always one temptress drawing me back into the meat world, sausage. Sausage is just awesome and I could seriously eat it every day if given the chance. It is the one thing that you can depend on to be at least edible no matter what terrible restaurant or backyard BBQ you find yourself at. It is also the one ingrediant that guarantees that your recipe will be popular, at least with those who eat pork. This recipe is no exception. After I made it the first time, it quickly became a popular request. It is a dish that is versatile, because you can use broccoli or cauliflower and inexpensive, because it only requires one or two sausages to make. It is also relatively healthy for a sausage dish. So come on and give it a whirl. I can almost guarantee this will be a crowd pleaser.
Rigatoni con la Salsiccia
Rigatoni with Sausage and Cauliflower (or Broccoli)
3/4 lb of Rigatoni
1 small cauliflower (or 1 lb of broccoli)
2 tbs of olive oil
1 small onion
1 small onion
1 clove of garlic
1/4 lb of sausage
1/2 cup of white wine
salt & pepper
2 tbs parmesan
Bring a large pot of water to boil.
If your using encased sausage, remove the casing. Clean the cauliflower (or broccoli )and divide it into florettes. Dice the onion and crush the clove of garlic.
Put the rigatoni into the boiling water and 4 minutes before the pasta is done, add the cauliflower. (If using broccoli, don’t put in the pasta water).
While the pasta is cooking, saute the garlic and onion for a minute or two and the add the sausage and cook until browned. Add the wine, salt, pepper, 2 or 3 tbs of the water from the pasta (and the broccoli )if your not using. Cover and cook for 5 minutes, stirring every once and a while.
Drain the pasta and cauliflower when the pasta is al dente and add to the pan with the sausage. Let the flavors settle for a minute and serve with grated parmesan.
Results:Alway good, super yummy. I’ve made this with both broccoli and cauliflower and like it with both. I often substitute the rigatoni for orechetti when using brocolli.
Cook notes: Keep the peices of broccoli or cauliflower small. Feel free to put more sausage in the recipe and I’ve also substuted pancetta for sausage. If I have a package of sausages to use, I will use one for the recipe and cook the rest for a second course. I also use a good chicken sausage more often than pork.
italiansimplicity 
I thought that Rigatoni macs were tubes. I forgot what the ones in your picture are called but I don’t really they are Rigatoni as I know Rigatoni
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Hi Gil! Your exactly right, that is not Rigatoni and I forgot to mention that in the post. The pasta in the picture is orechetti, which you will find often in Puglia. Rigatoni is a larger, tubular pasta that is easy to find in most supermarkets. They both work well with this recipe, but to remain true to the Encyclopedia, I copied it exactly as written.
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Sounds positively delicious and easy – thanks for sharing the tastes of < HREF="http://www.trivago.co.uk/italy-31467" REL="nofollow">Italy<>. I’m a pasta addict, so will be back for more!
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Cauliflower prevent colon cancer and contributes significant amounts of iron. It also contains vitamins E and C. I like to eat it at least twice per week and i love the taste. I like cauliflower in salad or another kind of recipes.
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