Bow Ties and Cauliflower Pasta

Bring a pot of water to a boil for the cauliflower. Boil 4 cups of florets for 2-3 minutes until crisp-tender, drain and place in an ice water bath. Set aside.

In the same pot with fresh water, boil the bow tie pasta according to the packaging instructions until al dente.

In a large skillet over medium heat, add 1 pound of sausage of your choice (I used Jimmy Dean Hot Sausage), breaking it up as it cooks until it is almost fully cooked,

Add 1 small diced yellow onion and cook until softened, about 4–5 minutes. Stir in 4 minced garlic cloves and 1 teaspoon summer savory, cooking just until fragrant about a minute of two.

Add 1/4 cup all‑purpose flour, stirring until it forms a smooth paste, then let it cook for 2–3 minutes to remove the raw flour taste. This short cooking time helps the sauce thicken later without becoming chalky, and it blends seamlessly with the aromatics you’ve already softened.

Add in 2 cups of chicken broth and 2 cups of half-and-half, stirring constantly until combined and thickened, about 10-15 minutes.

Once the sauce has thickened, add 2 packed cups of shredded Gouda cheese and stir until the cheese is melted and incorporated.

Add drained pasta and cauliflower to the sauce, tossing everything together.

Garnish with freshly chopped parsley.

Enjoy!

Love easy pasta dishes? Here are a few of our favorites:

• Creamy Lemon Chicken Pasta with Asparagus
• Roasted Red Pepper Pasta
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• Macaroni and Cheese 🧀
• Chicken and Noodles
• Chicken Bolognese Pasta
• Broccoli Shrimp Alfredo
• Italian Drunken Noodles