Home cooking can surprise, especially when starting from simple ingredients. This rustic pasta with savoy cabbage and sausage is proof of that. It doesn’t require many steps, it doesn’t need many ingredients, it doesn’t take long to prepare and the final result is really very tasty. Toasted hazelnuts, added at the end, give the dish that crunchy note that makes it even more interesting. In short… it’s a recipe that tastes like everyday life but, at the same time, is extremely satisfying. And let’s be honest… savoy cabbage and sausage together are heavenly. So if you’re craving a pasta that truly satisfies, this is one to try right away!
Other first-course dishes with savoy cabbage that might interest you:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for rustic pasta with savoy cabbage and sausage
- 12 oz short pasta (shape of your choice)
- 1 shallot
- 11 oz savoy cabbage (weight after trimming)
- 2 sausages (about 9 oz (250 g))
- 3 fl oz dry white wine
- 1 oz hazelnuts
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Skillet small
- 1 Pot
- 1 Pan
- 1 Colander
Preparation of rustic pasta with savoy cabbage and sausage
Heat a small skillet well without any fat before adding the hazelnuts. Toast them for 3–4 minutes, stirring frequently, then transfer them to a chopping board and roughly chop them with a knife. Set aside.
Remove the tough central ribs from the savoy cabbage leaves, wash them under running water, drain and cut into thin strips.
Remove the casings from the sausages and break up the meat with a fork.
Peel the shallot and chop it finely. I used a manual pull chopper, a simple but really handy tool in the kitchen. If you would like to buy it you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a moment, then add the sausage. Brown it well, breaking it up with a wooden spoon, until it takes on color. Then deglaze with the white wine and let it evaporate completely.
Once the wine has evaporated, add the savoy cabbage, a pinch of salt and give a quick stir. Then cover and cook over medium-low heat for about ten minutes or until the cabbage is tender. Remove the lid, raise the heat a little and let the cabbage lightly brown. Finally, season with a grind of black pepper.
Meanwhile, cook the pasta in plenty of salted boiling water. Drain it al dente, reserving a cup of the cooking water, and transfer it directly into the pan with the sauce. Mix well to combine all the ingredients and add a few tablespoons of cooking water if the sauce seems too dry.
Divide the rustic pasta with savoy cabbage and sausage among individual plates, sprinkle with freshly ground black pepper and scatter the chopped hazelnuts on top. Serve immediately, piping hot. Enjoy! Paola.
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