You gotta try this!
Mario Batali's Wine-Stained Gemelli With Sausage Meatballs and Cauliflower
- 2 pound sweet Italian sausage (casings removed)
- 1/4 cup extra virgin olive oil
- 1 medium head cauliflower (cut into small florets)
- 1 cup plus 4 liters inexpensive red wine
- 2 cups basic tomato sauce
- 2 tablespoon salt
- 1 1/2 pound garganelli pasta
- 1 cup freshly grated Pecorino Romano
- Using your hands, form the sausage into balls about the size of almonds. In a 12- to 14-inch saute pan, heat the oil over medium heat until just smoking. Add the sausage balls in two batches, and saute, rolling them around, until they are browned all over, 5 to 6 minutes per batch. Remove, and set aside on a plate.
- Add the cauliflower to the pan and cook until soft, about 5 minutes. Drain off the fat, and add the 1 cup red wine to the cauliflower. Bring to a boil, and then add the tomato sauce and sausage balls. Bring to a boil again. Then lower the heat to a simmer and cook for 5 minutes. Remove from the heat.
- Pour the 4 liters of red wine into a large pasta pot. Add the salt and 4 cups of water, and bring to a boil.
- Drop the garganelli into the boiling wine/water, and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/2 cup of the cooking wine/water into the sausage mixture.
- Drain the pasta in a colander and add it to the sausage mixture. Toss until pasta is nicely coated. Pour in a warming serving bowl and serve immediately, with the grated pecorino on the side.