Baked Penne with Sausage, Tomato and Cauliflower

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Total Reviews: 4

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  • on March 29, 2012

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    Really tasty! I used Italian chicken sausage to lighten it up a bit. I disagree with the bad reviews regarding it being "soupy." The directions say to let the sauce simmer UNTIL THICKENED. This took 50-60 mins on my stove. Also, under cooking the pasta will allow it to absorb more of the sauce as it bakes. If you like a thicker, more "tomatoey" sauce, I'd suggest adding 3-4 tablespoons of tomato paste (mix it into the onion and garlic and let it cook for about a minute just before you deglaze with the wine. Instead of steaming a head of cauliflower, I used a steam-in-bag frozen broccoli/cauliflower blend and under cooked it by a minute or two. Then I chopped the par-cooked veggies into smaller pieces. I covered the casserole with foil and baked it at 375 degrees for 30 mins, then removed the foil and cranked the temp to 400 and let it bake another 15 mins to brown the top. I let it rest for 10-15 minutes once it was done baking. The whole family really liked it!

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  • on February 05, 2012

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    I loved it as well as my 11 year old daughter.....yes it's a little saucy...but what else would you do with your italian bread!!!!

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  • on January 23, 2012

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    Made this last night for dinner, we liked it. My husband really liked it, he said this was a do again. Thanks Rachael

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  • on January 10, 2012

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    I saw Rachael prepare this and thought it looked delicious. But, unfortunately when I made it (followed recipe exactly it was anything but delicious. It was soupy and the cauliflower was about the only thing we could taste. Did not taste any garlic (key ingredient. Very disappointed in this dish, especially because I had to purchase most ingredients due to being out of them, so sad to say was quite a waste of money into the trash can.

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