Sausage And Cauliflower Pasta With Cucumber And Tomato Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound rigatoni pasta with lines


2 tablespoons plus 1/4 cup extra virgin olive oil (EVOO), divided

1/2 pound bulk sweet Italian sausage

1 tablespoon Dijon mustard (eyeball it)

3 tablespoons red wine vinegar (eyeball it)

Freshly ground black pepper

4 plum tomatoes, chopped

1 English (seedless) cucumber, cut in half lengthwise, then sliced into half moons

20 leaves basil, chopped

1/2 small head cauliflower, cored and chopped into little bits

1 large onion, chopped

4 large cloves garlic, chopped or finely grated

1/4 cup pine nuts

1/2 cup white wine (eyeball it)

1 cup chicken stock (eyeball it)

1/2 cup golden raisins (about 2 handfuls)

1 cup grated Pecorino Romano cheese, plus some to pass at the table

1/2 cup flat leaf parsley leaves, roughly chopped (a couple of handfuls)

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