Firehouse Pasta

This is a recipe that came from Mel.  One day while on bedrest with Caleb (December 2007), I was on the phone with her while she was fixing this for dinner.  Shortly after, she sent me a photo copy of the recipe out of a local newspaper (or possibly a magazine?).  I set it aside and then it was lost.  It resurfaced recently and I was going to fix it tonight, but then no one was going to be home to eat.  I'm posting it here so that (a) I don't lose it again and (b) everyone can enjoy Mel's beloved Firehouse Pasta!

I don't know where this recipe comes from but the article says, "This pasta dish is as good for dinner as it is for a potluck.  That could be because it is from a NY firefighter who prepares it for the crew in White Plains.  Serve with bread and a fruit salad."

AKA: Savory sausage and spinach penne

Serves: 6-8
Prep time: 25 minutes

8 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 pound sweet sausage, removed from casing
1 pound fresh spinach, small leaves or larger ones torn
1 cup crushed tomatoes
½ cup chicken broth
½ cup dry white wine
¾ cup oil-packed sundried tomatoes or ¼ cup dried sundried tomatoes, chopped
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons Tabasco pepper sauce
salt and pepper to taste
Parmesan cheese to taste

In a medium saucepan, cook pasta and set aside.  In a large skillet over medium-high heat, add oil and garlic.  Saute until garlic is lightly browned.  Add crumbled sausage meat, saute for 4 minutes, then push to sides of pan.

Add spinach, saute until tender, about 3 minutes.  Add crushed tomatoes, chicken broth, white wine, sundried tomatoes, basil, Tabasco and let cook 5 minutes.  Remove from heat, add cooked pasta and toss lightly. Salt and pepper to taste.  Sprinkle with Parmesan and serve warm.

Sausage-Cauliflower Spaghetti

(print this recipe)

Ingredients

• Kosher salt
• 12 ounces spaghetti
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 12 ounces sweet Italian turkey sausage, casings removed
• 6 cloves garlic, sliced
• 1 small head cauliflower, broken into small florets
• 1 bunch scallions, chopped
• 1 cup grated pecorino romano or Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
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, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, 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 spaghetti 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 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.

**From the Food Network Magazine