Baked Penne with Sausage, Tomato and Cauliflower

Baked Penne with Sausage, Tomato and Cauliflower
19 Ingredients
  • 2 1/2 cups chicken stock
  • Generous pinch saffron threads
  • Kosher salt
  • 1 head cauliflower, cored
  • 1 tablespoon EVOO
  • 1 pound bulk Italian sweet sausage
  • 3 to 4 cloves garlic, finely chopped
  • 1 yellow onion, finely chopped
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 thin cinnamon stick (2 to 3 inches long)
  • One 28-to-32 ounce can whole San Marzano tomatoes (look for the DOP label)
  • Freshly ground pepper
  • 1 pound penne rigate
  • 1 cup heavy cream
  • 8 ounces mild provolone, caciocavallo or young Asiago cheese, shredded
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup grated pecorino
  • Chopped fresh flat-leaf parsley, for serving
Nutrition
992
50% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

83% 54

Saturated

128% 26

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 5

Carbs

26% 78

Carbs (net)

- 71

Fiber

28% 7

Sugars

- 12

Sugars, added

- 0

Protein

97% 49

Cholesterol

51% 154

Sodium

65% 1566

Calcium

78% 781

Magnesium

30% 119

Potassium

36% 1265

Iron

20% 4

Zinc

33% 5

Phosphorus

113% 794

Vitamin A

39% 353

Vitamin C

109% 65

Thiamin (B1)

28% 0

Riboflavin (B2)

34% 1

Niacin (B3)

42% 8

Vitamin B6

35% 1

Folate equivalent (total)

26% 103

Folate (food)

- 103

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

0% 2

Vitamin E

13% 3

Vitamin K

40% 32
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