Skillet Roasted Cauliflower and Sausage Rigatoni

• 3/4 lb. rigatoni
• kosher salt
• Freshly ground black pepper
• 3 tbsp. olive oil
• 1 head cauliflower
• 1/2 lb. Italian sausage
• 2 carrots
• 1/2 medium red onion
• 3 clove garlic
• 23 c. dry white wine
• 1 c. packed fresh flat-leaf parsley leaves
• 3 oz. Pecorino cheese
• 1/2 c. torn pitted green olives (such as Castelvetrano)

1. Cook pasta in boiling salted water according to package directions; drain.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat.
3. Arrange cauliflower in a single layer, cut side down, and cook until golden brown, 4 minutes.
4. Turn cauliflower and cook until tender, 3 to 4 minutes; remove to a bowl.
5. Add remaining tablespoon oil to skillet.
6. Add sausage, carrots, and onion and saute, breaking sausage into small pieces, until sausage is browned and carrots are crisp-tender, 8 to 10 minutes.
7. Add garlic and saute 1 minute.
8. Stir in wine, scraping brown bits from bottom of skillet.
9. Add cauliflower and stir to coat.
10. Add pasta, parsley, pecorino, and olives to cauliflower mixture and toss to combine.
11. Season with salt and pepper.
12. Serve sprinkled with pepper and pecorino.

rigatoni, kosher salt, freshly ground black pepper, olive oil, cauliflower, italian sausage, carrots, red onion, clove garlic, white wine, parsley, pecorino cheese, green olives

Taken from www.delish.com/recipefinder/skillet-roasted-cauliflower-sausage-rigatoni-recipe-clx0215 (may not work)