Sicilian Cauliflower Sausage Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker Meals
Cuisine: Sicilian
Serves: 6
Ingredients
  • 1-2 tablespoons extra virgin olive oil
  • 1 small organic onion, chopped
  • 1 organic orange carrot, diced
  • 2 organic white carrots, diced
  • 1 organic purple carrot, diced
  • 2 small organic red peppers, diced
  • 3 cloves garlic pressed
  • ½ head organic cauliflower, cored and cut into small flowerettes
  • ½ teaspoon organic cinnamon
  • Sea salt and pepper
  • ⅓ cup dry white wine
  • ⅓ cup golden raisins
  • 1¼ cups boiling water
  • 1 large organic tomato, diced (or an equivalent amount of diced cherry tomatoes) - about 1¼ cups tomato pulp
  • ¼ cup chopped Italian flat-leaf parsley
  • 1 6-ounce can can organic tomato paste
  • 2 Tofurky Italian sausages, chopped
  • 1 lb. organic farfalle
  • ⅓ cup toasted pignoli (pine nuts)
Instructions
  1. If using the Cusinart Cook Central, turn the unit to sauté and set the temperature for 275 degrees. (If not, heat a large skillet!)
  2. Heat the olive oil, and add the chopped onion. Sauté until translucent, and then add the diced carrots. Cook for about 3-4 minutes, and then add the diced peppers and garlic.
  3. Prep your cauliflower while the other veggies are cooking and add the flowerettes to the sauté.(If you are using a skillet, you can move the ingredients to the slow cooker at this point.) Add the cinnamon, along with some salt and pepper, and then the white wine.
  4. Meanwhile, put the golden raisins in a small bowl or glass measuring cup and pour the boiling water over them.
  5. Add the diced tomato pulp to the other veggies, along with the chopped parsley.
  6. Add the can of organic tomato paste, raisins, and boiling water, using some of the boiling water to clean out the can of tomato paste so that you get every last bit.
  7. Cover the slow cooker, set it to low for 5-6 hours.
  8. Put on a large pot of water to boil, and add salt when it is at a rolling boil. If the slow cooker has re-set to warm, turn it back to low and add the sausage pieces to the pasta sauce, stirring them in well. Cook the farfalle about 10 minutes or according to the package instructions. While the pasta is cooking, toast the pignoli in a small skillet over low heat - don't let them burn. Taste the sauce and correct seasonings.
  9. Drain the pasta when it is al dente, and reserve a cup of the hot starching pasta water.
  10. Mix the drained pasta and sauce, and thin with a bit of the pasta water, if it is too thick. Serve in pasta bowls.
  11. Personally, I thought that this sauce was delicious without grated cheese, but if you aren't vegan and would like to add some freshly grated Parmesan or Romano, I won't tell!
Notes
© 2016 Nancy Olah
All rights reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/sicilian-cauliflower-sausage-pasta/