Penne with Cauliflower

This recipe I actually got from a cooking magazine in Italy.  Translating it from Italian challenged my Italian cooking vocab, but it was a good exercise.  And converting from metric to imperial was just as fun (not).  But thank goodness I figured it all out because it's pretty delicious!  I don't think I've ever heard anyone say the like cauliflower, but you would never know when you have it in this simple pasta dish.

Ingredients
- 16 oz of penne rigate (or similar small tube shape pasta)
- 10 oz of cauliflower
- 1/4 lb of sausage (I recommend hot Italian sausage)
- 1 white onion
- 3.5 oz of tomato sauce
- 1 bay leaf
- 4 anchovy fillets in oil (I decided this is optional)
- s&p
- 3 tsp olive oil


1. Cook pasta until al dente and then drain.  While the pasta is cooking, make the sauce.

2. In a pot, bring water and a pinch of salt to boil.  Remove leaves and hard stems from cauliflower.  Wash, dry, and chop. You don't want them to be too small.  Florets or slightly smaller is good.  Once the water is boiling, add cauliflower.  Let boil for 3 minutes and then drain.

3. Cut onion into slices, and then cut those slices into mezzalune (semi circles).

4. Remove casings from sausage and chop into approximately 1 inch thick rounds.

5. Heat oil in a deep pan.  Add the onion and sautee.  Add sausage and cook for 5 minutes over high heat, stirring constantly.  Add the tomato sauce, cauliflower and bay leaf.  Season with salt and pepper and then cover.  Cook for 15 minutes over medium high heat, stirring occasionally.

6. Add the pasta to the pan and cook over high heat for an additional 3 minutes.  Test for s&p.

With some modifications, this could be considered clean... Use brown rice or whole wheat pasta, turkey or chicken sausage (something with spinach would be good), and homemade tomato sauce.