Casarecce with sausage and mushrooms – Gourmet Traveller

Ingredients

• 1 tbsp olive oil
• 4 thin pork sausages (about 100gm each), removed from casings and crumbled
• 500 gm cauliflower (about ½ head), cut into florets
• 4 small garlic cloves, thinly sliced
• 100 gm Swiss brown mushrooms, coarsely chopped
• 100 gm chestnut mushrooms, trimmed
• 125 ml dry white wine
• 400 gm dried casarecce
• Finely chopped flat-leaf parsley and finely grated parmesan, to serve