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!
Ingredients:
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
Olive oil
Arugula
Salt
Pepper
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.
Andrew says
Nice artice.Thanks)
Helen says
This dish is delicious! I added sundried tomatoes as others suggested. I also cut up one large sweet potato in cubes and tossed it into the boiling kale water after removing kale. I cooked them until they were close to done then put in pasta.
mrsdmsartroom says
I am so trying that next time Helen. Thanks for sharing!