Farfalle Pasta with Cauliflower, Mushrooms, and Canned Tomatoes

I had some leftover ingredients that I needed to use. So, I decided to make some pasta, using some leftovers veggies and some home-canned tomatoes that my sister gave me for Christmas (canning, by the way, is a fantastic way to preserve a season’s abundance).

Ingredients from inside the box:

1. 1x bunch King Trumpet Mushrooms, chopped
2. 1x head cauliflower, chopped

Ingredients from outside the box:

1. 3x cloves garlic, sliced
2. 1x jar canned tomatoes
3. 1x bunch fresh sage, chopped
4. 2x spicy Italian sausage, cases removed
5. 1x package farfalle (bow tie) pasta
6. 1/2 a glass of white wine
7. salt and pepper, to taste
8. olive oil
9. grated pecorino romano cheese

Process:

1. Set a pot of water to boil.
2. Pour a couple of glugs of olive oil into a pan, and heat over medium heat.
3. Add the sliced garlic, and saute a couple of minutes. Be careful not to let it burn.
4. Add the sausage meat and brown it, stirring occasionally to keep the garlic and meat from burning.
5. Add the cauliflower and the canned tomatoes. Add the white wine.
6. Put the lid on, cooking for 5-10 minutes, stirring occasionally.
7. Add the sage and mushrooms, stirring occasionally.
8. By now the water should be boiling. Add the farfalle and cook according to package directions.
9. Drain the pasta, and return to the pot. Add the sauce.
10. Spoon into a bowl, then serve with a sprinkling of the cheese on top.