Spring, with its lighter, greener dishes and view toward bikini season, has arrived. But with a cold chill still in the air, it’s the perfect time to get in the last hearty tastes of winter. This Napoli pasta dish marries loose sausage meat cooked in red wine with chile, garlic and cavoli, Italian for the Brassica family of cabbages.

I opted for cauliflower, but instead of boiling it as instructed, I roasted it in a little olive oil. I paired it with torchietti, a bell-shaped noodle, which was perfect for grabbing up little bits of sausage and caramelized vegetable.

Gretchen McKay, Pittsburgh Post-Gazette