Winter Weeknight Pasta

Tip: click step to get into cook mode

1 pound sweet and/or spicy Italian sausages (casings still on), cut into bite-size pieces

1 head cauliflower, separated into florets and cut into bite-size pieces

1 red onion, thickly sliced

1 tablespoon fennel seed

¼ cup olive oil

Kosher salt and freshly ground black pepper, to taste

1 pound fusilli (spiral-shaped pasta)

1 cup grated Parmesan cheese, plus more to taste

1 cup fresh Italian parsley leaves (left whole), for garnish, but also as an ingredient in its own right

Preheat oven to 400°F.
Place sausage, cauliflower, red onion, fennel seed, olive oil, salt, and pepper on a half-sheet pan (18x13 inches), toss to combine, and roast for 40 minutes.
Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook fusilli to desired doneness, drain, and return to the pot.
Add everything from the sheet pan to the pot with the cooked fusilli, along with the Parmesan and parsley, and toss together.