Prepare the roasted garlic by cutting the root side off, so the ends of the cloves are barely sliced and exposed. Drizzle olive oil on the open ends of the garlic and place them down in a baking pan and cover them with another metal pan or ramekin (if you don’t have a clay garlic roaster). Roast the garlic for about 40 minutes at 350 degrees F. When the garlic is done, remove it and allow it to cool. Using a roasted garlic removing tool, fork or knife, remove each individual roasted garlic clove and place in a side dish. Drizzle olive olive over them to keep them from drying out.
Prepare the carmelized onions by cutting off the ends, removing the outer layers. Cut the onions in half the long way, end to end, then cut into skinny strips. Place onions in a pan and separate them. Drizzle olive oil and mix them well. Sprinkle salt and let them cook for 40-50 minutes at 350 degrees. Stir them occasionally to make sure they are evenly cooking. You want them to be uniformly turning a caramel golden brown color. Cook them at the same time as the garlic.
Prepare the poblano relish by slicing the poblanos down the center and placing them on a pan for roasting. Roast them at 350 degrees F for about 35-40 minutes or until fully cooked and soft. The outside skin should become brown in some spots. When they are fully cooked remove and allow them to cool. A trick is to put them in a plastic bag which will help you to remove the skin more easily. Either way, after they are cooled, scoop out the center seeds and vein, stems and discard. Then peel off as much of the outer layer of skin as possible. Mostly the skin that has become separated or is crumbling off. You don’t have to be too picky here, it is okay if some skin is still on the outside. Then cut the poblanos into strips and then again into small squares. Place them in a bowl and juice 1 lime over and add the sea salt. Mix this together, this is our relish topping that will be placed in the center of the pasta bowl.
Prepare the roux: add 1 Tbsp of room temperature butter and 2 Tbsps of cassava flour to a ramekin and mix well.
Cook the sausage on medium high allowing outer sides to get a nice dark rich brown color. Place a cover over the pan if you have one to help steam the insides, they will cook faster and get nice and plump. Remove when fully cooked, allow them to cool and then slice them into 1/2 inch medallions.
Make the sauce: pour the 32 ounces of cream into a sauce pan and bring to simmer. To make the roasted garlic cream — take a few cups of cream from the saucepan and add it to a blender with 1/2 of the roasted garlic. Blend the cream and roasted garlic and then replace it to the sauce pan with the rest of the simmering cream. Add the salt and add in the roux to thicken the sauce. Allow sauce to simmer for about 3 minutes, and then remove from the heat. If you have chosen to use the optional goat cheese ingredient you can either add it to the sauce at this stage and allow it to melt into the sauce. Alternatively, you can crumble it over the top at the finish. If you chose to add the additional ingredient, fresh spinach, add in now and stir until it is gently wilted then allow the sauce to cool slightly before serving.
Bring the salted pasta water to a boil in a large pot and follow instructions for your chosen pasta.
It’s time to bring all the components together. Add the pasta and enough sauce to coat the pasta to your liking. Add the caramelized onions and sausage slices and mix all together. If you chose additional sun dried tomatoes bring them in at this time.
Plate the food and leave the roasted garlic to place over the top at the end as mixing it all together can smush the garlic and you will loose the full cloves appeal.
Finish with freshly ground black pepper. If you have any fresh herbs such as parsley, thyme, rosemary or oregano you can sprinkle those over the top or use a few whole sprigs in the center for garnish.
Add a large spoonful of the poblano relish to the top center of the pasta bowl.