Orecchiette with Cauliflower, Capers, Raisins, and Sweet Italian Beyond Sausage
 
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4-6
Ingredients
  • ⅓ cup golden raisins (or substitute organic raisins)
  • 1 head of cauliflower, separated into flowerets
  • 1-2 Tablespoons organic olive oil
  • Sea salt and freshly ground pepper, divided use
  • 14-ounce package Beyond Sausage - Sweet Italian, thawed
  • 1 medium Vidalia onion, diced
  • Sea salt, freshly ground black pepper, and hot red pepper flakes
  • 3 tablespoons organic tomato paste
  • 2 ounces capers, rinsed and drained
  • Juice of ½ lemon (optional)
  • ½ cup pine nuts, lightly toasted
  • 1 box orecchiette (DeCecco comes in a 16 ounce box, and Barilla comes in a 12 ounce box)
  • Freshly grated Pecorino Romano (optional)
Instructions
  1. Soak the golden raisins in a full cup of very hot water forout 15 minutes. Put a large pot of water on to boil for the pasta. Add a tablespoon of salt when the water is boiling.
  2. Preheat your oven to 400 degrees F. Put the cauliflower flowerets into a medium bowl, toss with olive oil, salt and pepper. Transfer the flowerets to a foil lined rimmed baking sheet, and roast for approximately 25 minutes.
  3. Saute thawed Beyond Sausages in a lightly oiled skillet for about 6-7 minutes, turning to brown each sausage on all sides. Remove the cooked sausages to a plate lined with a triple thickness of paper towels, but don't wipe out the skillet. Cut the sausages into one-inch chunks when cooled.
  4. Depending on how much fat has been rendered from the cooked sausages, you may need to add a little olive oil before you begin sautéing the diced Vidalia onion. Cook slowly until the onion pieces are soft and translucent. Season with salt, pepper, and a healthy sprinkling of hot red pepper flakes.
  5. Drain the raisins. reserving the water in which they soaked, and put the raisins in a small bowl. Add the tomato paste to the still warm water that the raisins soaked in and stir until dissolved. Add the tomato paste mixture to the skillet. Cover and simmer over low heat for about ten minutes, and then add the drained raisins and capers, and cook for about 5 minutes uncovered to marry the flavors, Taste and add a little more seasoning, and the optional lemon juice, to taste.
  6. While the sauce is cooking, check on your cauliflower, and toast the pine nuts in a small skillet.
  7. Cook the orecchiette in the rapidly boiling salted water for approximately 9-11 minutes, depending on which brand of pasta you used. When the pasta is cooked to your liking, reserve at least a cup of the starchy pasta water. Drain the pasta, and put it back in the still hot pasta pot. Add the roasted cauliflower, the sauce, the chunks of Beyond Sausage, and toss. Add some of the pasta water to loosen the sauce and make sure that all the ingredients are well incorporated.
  8. Portion the pasta into bowls and top with the toasted pine nuts (and optional cheese, if you must!)
Notes
© 2021 Nancy Olah.
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/orecchiette-with-cauliflower-capers-raisins-and-sweet-italian-beyond-sausage/