Penne with chipolata sausage and roasted cauliflower

Name: penne with chipolata sausage and roasted cauliflower
Total time: 30 min
Yield: 4
Ingredients: 1 medium medium sized flour; 1 toes garlic; 2 tablespoon capers; 1 tablespoon thyme leaves; 4 tablespoon olive oil; 300 gram wholemeal penne; 2 package packets of chipolata sausages; 200 ml whipped cream

Ingredients

Directions

Additional needs: roasting tray.
Preheat the oven to 220 ° C.
Cut small florets of cauliflower from the stalk (use the stalk for soup, for example).
Put them in the roasting tin with garlic, capers, half of the thyme, freshly ground black pepper and half of the olive oil.
Slide the roasting tray into the oven.
Roast the cauliflower florets light brown and cooked for 20-25 minutes.
Change them regularly.
Meanwhile, cook in a pan with plenty of boiling water with a little salt and simmer the penne over ten minutes.
Heat the rest of the olive oil in a frying pan.
Bake the chipolata in a maximum of eight minutes around brown and cooked.
Keep the sausages warm on a hot plate under aluminum foil.
Stir a ladle of cooking liquid from the penne through the shortening of the sausages and add the cream with the remaining thyme.
Cook over a high heat in a sauce.
Drain the penne in a colander and scoop the pasta through the cream sauce.
Warmly transferring for a while.
Serve the penne with sauce, divide the cauliflower florets with capers and place the chipolata sausages on them.