Sausages are the pasta cheat's best friend, bringing
an instant hit of flavour and richness. And, of course, the better
the sausage, the better the flavour hit.
1 tbspolive oil4thin pork sausages (about 100gm each), removed from casings and crumbled500 gmcauliflower (about ½ head), cut into florets4small garlic cloves, thinly sliced100 gmSwiss brown mushrooms, coarsely chopped100 gmchestnut mushrooms, trimmed125 mldry white wine400 gmdried casarecceFinely chopped flat-leaf parsley and finely grated parmesan, to serve
Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower and fry until golden (2-3 minutes), add garlic and stir until fragrant (1 minute), then add mushrooms and fry until tender (2-3 minutes). Deglaze pan with wine and keep warm.
Cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving some of the pasta water, then add pasta and a little water (2-3 tbsp) to sauce, add a sprinkling of parsley, season to taste and toss to combine. Scatter with parmesan and serve.