Pasta with Cauliflower, Sausage & Breadcrumbs
1/2 tablespoon olive oil
1 large shallot or small onion, diced
2 cloves garlic, minced
1/2 pound sweet Italian sausage
1 head cauliflower, cut into small, bite-sized florets
1 teaspoon salt
2 (14.5-ounce) cans diced tomatoes
1 pound pasta, any shape
1/2 to 3/4 cup fresh Yale Bread
1/2 pound mozzarella, cut or shredded into small pieces
Start a large pot of water to boiling over high heat for the pasta.
Heat the olive oil in a large heat.
Add the shallot or onion, season with salt and pepper, and sauté until soft and translucent, 5 to 8 minutes.
Add the garlic and cook until fragran.
Add the sausage, breaking it up as it cooks.
When the sausage is almost cooked through, add the cauliflower, salt, and pepper.
Turn the heat up to medium-high and pour in the tomatoes.
While the sauce is simmering, boil the pasta.
Lightly toast, brown the breadcrumbs in a dry skillet.
Combine everything in a large serving bowl. Toss together, then add the cubes of mozzarella.
Top each serving with Yale breadcrumbs, reserving extra breadcrumbs for leftovers.