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Bluebunny
Penne with chipolata sausage and roasted cauliflower
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Ingredients
Directions
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Additional needs: roasting tray.
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Preheat the oven to 220 ° C.
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Cut small florets of cauliflower from the stalk (use the stalk for soup, for example).
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Put them in the roasting tin with garlic, capers, half of the thyme, freshly ground black pepper and half of the olive oil.
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Slide the roasting tray into the oven.
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Roast the cauliflower florets light brown and cooked for 20-25 minutes.
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Change them regularly.
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Meanwhile, cook in a pan with plenty of boiling water with a little salt and simmer the penne over ten minutes.
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Heat the rest of the olive oil in a frying pan.
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Bake the chipolata in a maximum of eight minutes around brown and cooked.
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Keep the sausages warm on a hot plate under aluminum foil.
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Stir a ladle of cooking liquid from the penne through the shortening of the sausages and add the cream with the remaining thyme.
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Cook over a high heat in a sauce.
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Drain the penne in a colander and scoop the pasta through the cream sauce.
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Warmly transferring for a while.
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Serve the penne with sauce, divide the cauliflower florets with capers and place the chipolata sausages on them.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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