Enjoy!
Pasta
12 ounces Angel Hair Pasta (or spaghetti)
3 tablespoons olive oil, plus more for drizzling
12 ounces sweet Italian sausage, casing removed
6 cloves garlic, chopped
1 small heat cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino Romano or Parmesan cheese
Salt
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 2 cups of the cooking water, then drain the rest. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink. Clear a space in the pan, add the garlic and cook until just golden, 1 to 2 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water to skillet, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
Add the pasta to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup of remaining cooking water, if needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.