The pasta with cabbage and sausage is a very appetizing winter dish and with this sauce, I have shiny memories of a risotto my mom made that was extraordinarily delicious!!!
I used sausage as the protein, but you can also use salami paste, which is equally flavorful!
The cabbage belongs to the category of Brassicaceae, it is widely used in cooking in many European countries for soups and stews and goes very well with pork ribs …
On the blog, I prepared buckwheat pizzoccheri , a very well-appreciated traditional dish from Valtellina!
LIGHT PIZZOCCHERI WITH CABBAGE AND POTATOES
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PASTA WITH CABBAGE AND SAUSAGE
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients for PASTA WITH CABBAGE AND SAUSAGE
- 320 g mezze maniche for me
- 250 g sausage
- 1 1/2 cabbage
- 1 shallot (chopped)
- 1 1/2 glass dry white wine
- to taste extra-virgin olive oil
- to taste Parmigiano Reggiano (grated)
- to taste salt and pepper
Tools for PASTA WITH CABBAGE AND SAUSAGE
- Cutting Board
- Knife
- Casserole
- Pan
- Kitchen Scale
FOR THE PREPARATION OF THE PASTA WITH CABBAGE AND SAUSAGE RECIPE
Peel the shallot, finely chop it, and gently sauté it in a pan that can later also contain the boiled pasta.
Then add the sausage, crumbling it coarsely with your fingers.
Continue cooking for about ten minutes; pour in the wine and let the alcoholic part evaporate over high heat.
In the meantime, remove the inner and hard core of the cabbage, also removing the outer leaves.
Wash and dry the vegetable well, then cut it into strips not too thin.
Add it to the pan with the sausage, pour in a shot glass of water, and let the flavors blend over medium heat.
Adjust for salt and pepper (for me, abundant).
Cook the pasta in plentiful salted boiling water, and when al dente, add it to the pan with the sausage and cabbage, adding some good Evo oil.
Serve at the table with grated Parmigiano Reggiano and
Enjoy the winter pasta with cabbage and sausage!
Annalisa
