Casarecce with sausage and mushrooms

• 1 tbsp olive oil
• 4 thin pork sausages (about 100gm each), removed from casings and crumbled
• 500 gm cauliflower (about ½ head), cut into florets
• 4 small garlic cloves, thinly sliced
• 100 gm Swiss brown mushrooms, coarsely chopped
• 100 gm chestnut mushrooms, trimmed
• 125 ml dry white wine
• 400 gm Pasta Reggio Casarecci
• Finely chopped flat-leaf parsley and finely grated parmesan, to serve

• 1Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower and fry until golden (2-3 minutes), add garlic and stir until fragrant (1 minute), then add mushrooms and fry until tender (2-3 minutes). Deglaze pan with wine and keep warm.
• 2Cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving some of the pasta water, then add pasta and a little water (2-3 tbsp) to sauce, add a sprinkling of parsley, season to taste and toss to combine. Scatter with parmesan and serve

Recipe from: https://www.gourmettraveller.com.au/recipes/browse-all/casarecce-with-sausage-and-mushrooms-12787