9 sweet or hot Italian sausage links
1 lg. cauliflower, broken into flowerets
2 tbsp. olive oil
2 onions, cut in half & thinly sliced
1 tbsp. crushed fennel seeds
1 tbsp. chopped fresh or dried basil
1 tsp. finely chopped rosemary
1/2 tsp. chopped Italian hot pepper flakes
2 cloves garlic, finely minced
1/2 c. red wine vinegar
1 tbsp. tomato paste
1/2 c. warm water

Or a combine of both, about 1 1/2 pounds.

Quartered fresh fennel may be substituted.

1. Cook the sausages in a skillet, turning frequently until brown and cooked through.

2. Cook the cauliflowerets in boiling salted water for 1 minute; drain.

3. Remove the sausage and cut into 1" lengths. Set aside. Pour off the fat from the skillet and add the olive oil and cauliflower. Cook, shake the skillet, until the cauliflower is lightly browned. Add more oil if necessary. Add the onions and cook, stirring, until they are wilted.

4. Add the fennel seeds, basil, rosemary, and pepper flakes. Add the garlic and vinegar and cook, stirring to blend, about 5 minutes over low heat. Dilute the tomato paste in the warm water and add. Cover and simmer until the cauliflower is barely tender, 5 to 10 minutes. Return the sausage to the skillet. Mix well and serve hot. 6 servings.