Today we will prepare together pasta with SAVOY CABBAGE, a traditional peasant dish, simple, fast, and rich in nutrients.
Savoy cabbage is indeed rich in vitamins and minerals, belongs to the cabbage family, and has a high satiating power.
There are different versions of pasta with savoy cabbage, which can be enriched with potatoes, bacon, or cherry tomatoes. This time, I decided to pair it with crumbled sausage sautéed with garlic and chili pepper… A real delight!
You can use the pasta shape you prefer. I used whole wheat rigatoni because I think they hold the sauce better and have a more rustic flavor.
Pasta with savoy cabbage is perfect if you have little time or if you prefer simple dishes: the cabbage is simply softened in a pan along with the sausage and then tossed with the pasta.
To contrast the sweet and herbal flavor of the cabbage, the pasta will be finished with plenty of grated Parmesan cheese and a grind of fresh black pepper.
A perfect dish to enjoy in the cold months, simple, fast, and rich in nutrients, a humble dish that will convince you with its tasty and substantial flavor.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 636.78 (Kcal)
- Carbohydrates 61.73 (g) of which sugars 3.29 (g)
- Proteins 27.91 (g)
- Fat 31.97 (g) of which saturated 1.20 (g)of which unsaturated 1.06 (g)
- Fibers 2.81 (g)
- Sodium 1,614.51 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz rigatoni
- 5.6 oz savoy cabbage
- 14 oz sausages
- 1 chili pepper
- 2.7 tbsp white wine
- 1 tablespoon extra virgin olive oil
- to taste salt
- 1 pinch pepper
- grated Parmesan cheese (optional)
Tools
- 1 Pot
- 1 Pan
Steps
Remove the casing from the sausage and crumble it into a dish.
Clean the savoy cabbage by removing the outer leaves, then slice it into thin strips and set aside.
Finely chop the chili pepper.
In a non-stick pan, pour a tablespoon of extra virgin olive oil, add garlic and chili pepper, and let it infuse for a few minutes.
Add the crumbled sausage, let it brown over high heat, stirring often.
Lower the heat, remove the garlic, add the savoy cabbage and deglaze with white wine.
Season with salt and pepper and cook for another 10 minutes.
Meanwhile, cook the pasta in plenty of salted water, drain it al dente, and transfer it directly to the pan with the savoy cabbage and sausage.
Toss everything for a couple of minutes, finish with a tablespoon of pasta water and grated Parmesan cheese.
Now you are ready to plate and serve the pasta with savoy cabbage and sausage.
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STORAGE
Once ready, the pasta with savoy cabbage and sausage should be consumed immediately. It is not particularly suitable for refrigeration.
On the contrary, the dressing can be stored separately for a maximum of one day in the refrigerator.
NOTES
When buying savoy cabbage, make sure it is fresh; check that it is firm, without spots, with tightly closed leaves and a nice vivid color.
Do not throw away the outer leaves of the savoy cabbage when cleaning it; use them to prepare a soup.
Some people parboil it in plenty of salted water before sautéing, but I prefer to skip this step as I like the cabbage to remain a bit crunchy.
Choose the pasta shape you prefer, although I recommend opting for short shapes like rigatoni or fusilli.
