This recipe should be a must-make for everyone this fall. It’s super quick, easily adaptable and so delicious. Plus it’s great hot or cold so it makes a great lunch for the next day!
1 lb. hot andouille sausage
1/2 lb. orecchiette pasta (“little ears”)
2 cups each broccoli florets and cauliflower florets
2 large tomatoes
1 cup fresh parm
1 T butter
Hot pepper flame
First, roast your veggies. Toss them in a little but of olive oil, salt and pepper and roast in a 425 degree oven for about 30 minutes.
In the meantime: Cook the sausage in a sauté pan until crumbly and browned. Drain and set aside. Cook pasta according to package directions. Toss with butter, Parmesan cheese, salt, pepper and hot pepper flake. Mix sausage into pasta and set aside.
When the veggies are done (lightly carmelized on the edges) toss them with the pasta mixture. Dice the tomato and add it last.
Serve hot pasta over a bed of arugula and enjoy!
You could change up the sausage in this dish- use another kind or omit it all together. And any kind of roasted veggies would be great- carrots, beets, onions, kohlrabi, zucchini- whatever you have.