Cauliflower Sausage Bolognese

Cauli Sausage Bolognese

Prep Time: 20 Min
Cook Time: 2 Hr

Yields: 4 Servings

WHAT YOU NEED

• 400g Dry Fusilli Pugliesi
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. Pepperoncini in Oil
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Dried Oregano
• Few Sprigs Fresh Thyme
• 1 Yellow Onion, finely diced
• 1 Carrot, peeled & finely diced
• 2 stalks Celery, finely diced
• Small Handful Basil leaves, torn
• 4 x Beyond Meat Hot Italian Sausages
• 1 Tbsp. Tomato Paste
• 2 Tbsp. Calabrian Chili Pesto
• 2 C Cauliflower, small florets
• 1 C White Wine ( I used Pinot)
• 2 C + PC Brand Plant-Based Chik'n Broth
• 1 C 2% Milk, room temperature
• 1 Bay Leaf
• 1/3 C Grana Padano, finely shredded
• 3 Tbsp. Fresh Parsley, chopped
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• GARNISH - Grana Padano, Fresh Basil, Fresh Parsley

NOTES

• The fusilli I found was more of a specialty product and may not be available in every grocery store. If needed, sub a similarly shaped / sized pasta noodle like Penne, Cassarecce, or even Ziti.

DIRECTIONS

• In a large skillet, begin heating the butter, pepperoncini, EVOO, thyme, garlic, and dried oregano on just about medium heat. Once heated, stir and let everything sizzle together for up to a minute without burning. Add the onion, celery, carrot, and a generous pinch of both salt and pepper, stir and cook for 5 - 6 minutes. Make a well in the center of the pan and drop in the basil. Let it sit for about 30 seconds before stirring everything together for another minute or so.
• Next, push all the veg to the outside of the skillet and crumble in your sausages. Let them cook in the center of the pan, flipping / stirring as needed until some browning has occurred. At this point stir everything together and continue to cook another couple of minutes. Stir in the tomato paste and pesto, continuing to cook for 2 minutes.​

• Add the cauli florets and a good pinch of both salt & cracked pepper. Stir everything together and continue to cook 2 - 3 minutes. Pour in the wine and let that simmer until mostly reduced. Next, pour in the broth and milk and bring the sauce to a boil. Once boiled, reduce the heat to medium low and add the bay leaf and 1/2 tsp. salt. Simmer for about an hour and a half, adding broth only if needed to keep the sauce simmering.

• With about 25 minutes remaining, bring a large pot of cold, heavily salted water to a boil. Once boiled, add the pasta and cook to just about al dente as it will finish in the skillet. Pluck out the bay leaf and thyme sprigs before straining the noodles directly in to the skillet, bringing along some pasta water. Stir everything together in the skillet, adding additional pasta water if needed to keep the sauce / pasta simmering together until al dente perfection.​
• Turn off the heat and add the grana padano, parsley, and a ladle of pasta water to help coat everything nicely. Stir until combined. Taste and adjust the salt / cracked pepper if needed.
• Serve each portion with some fresh basil and / or parsley and some grana padano. ENJOY!
• Store leftover pasta in an airtight container for 4 days.

HAPPY VEG