Last time Pasquale Sciarappa was on our show in 2014, he had some trouble saying "Worcestershire sauce." Since then, he has captivated people on his YouTube channel, Orsara Recipes, Instagram and more ... gaining over a million followers across social media! Like fine wine, Pasquale just gets better with age.
Here, he shares an Italian family recipe that's super-easy to make.
Ingredients
- Salt and pepper
- Extra-virgin olive oil, for pan
- 2 cloves garlic
- 1 head cauliflower, chopped into bite-size pieces
- 5 hot Italian sausages, casings removed
- ⅓ cup dry white wine
- 1 pound fusilli calabresi or other short-cut pasta
- ¾ cup freshly grated pecorino cheese
- Chopped fresh parsley, for topping
Yield
Preparation
Bring a large pot of salted water to a boil for the pasta.
In a large sauté pan, heat a generous drizzle of oil over medium to high heat. Add the garlic cloves and fry for about a minute.
In a large saucepan, bring a pot of water to a boil and cook the cauliflower for 5 minutes.
In the sauté pan, add the sausage and cook, breaking it up, for 5 minutes, then lower the heat and add the wine. Cook for about 1 minute, allowing the alcohol to cook off.
Drain the cauliflower and add it to the pan, then continue to cook over medium to low heat for 10 minutes.
Meanwhile, cook the pasta in the pot of boiling water according to package instructions. Once the pasta is cooked, scoop it into the sauté pan along with 2 ladlefuls of the pasta water and the pecorino cheese. Mix until fully combined. Serve topped with a sprinkle of parsley and pecorino cheese.
