Wine-Stained Pasta With Sausage Meatballs and Cauliflower
The stars of the hit talk show The Chew stopped by The Dr. Oz Show to cook one of their favorite meals from their new cookbook, The Chew: Food. Life. Fun. The secret to this dish is the pasta water – it's wine! Cooking pasta in wine looks great, sounds brave and tastes amazing. Impress your foodie friends with this adventurous dinner.
- 1 bottle plus 1 cup (inexpensive) red wine
- 2 1/2 lbs Italian sausage, casings removed
- 1/4 cup extra-virgin olive oil
- 1 medium head cauliflower
- 2 garlic clove, diced
- 2 cups Mario's Basic Tomato Sauce
- 1 1/2 lbs garganelli pasta
- 2 tbsp salt
- pinch of red pepper flakes
- 1 cup freshly grated pecorino romano
Fill a large pot with half water and half wine and bring to a boil.Using your hands, form the sausage into small meatballs, about the size of marbles. In a 12- to 14-inche sauté pan, heat the oil over medium heat, until just smoking. Add the sausage balls in two batches and sauté, rolling them around, until they are browned all over, 5 to 6 minutes per batch. Remove and set aside on a plate.Add the cauliflower to the pan and cook until soft, about 5 minutes. Add the garlic and the red pepper flakes, cook for another minute, and add the 1 cup red wine to the cauliflower. Bring to a boil, and then add the tomato sauce and sausage balls. Bring to a boil again. Then lower the heat to a simmer and cook for 5 minutes. Remove from the heat.Drop the garganelli into the boiling wine/water, season heavily with salt, and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/2 cup of the cooking wine/water into the sausage mixture.Drain the pasta into a colander and add it to the sausage mixture. Toss until pasta is nicely coated. Pour into a serving bowl and serve immediately, with the grated Pecorino on the side.