Pasta with cabbage and sausage is a rich first course with a comforting taste. One of those dishes that warms the soul, especially in winter, when cabbage is in season.
A tasty recipe, thanks to the sausage, in fact, I recommend salting the seasoning only at the end, as the sausage already gives flavor on its own, and very little salt is needed! Instead, be generous with pepper, it always goes well.
If you like cabbage, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 lb pasta
- 1 clove garlic
- 2 tbsps vegetable oil
- 10.5 oz sausages
- 1/3 cup white wine
- 14 oz cabbage
- 1 cup heavy cream
- to taste salt
- to taste pepper
Steps
To prepare the pasta with cabbage and sausage, wash the cabbage, remove the hardest part of the stem, slice it into strips and set aside.
Peel the garlic, heat a pan with the oil, and fry the garlic for a minute. Meanwhile, peel the sausages and crumble them with your hands or coarsely chop them with a knife. Add the crumbled sausages to the garlic and fry everything over high heat until the sausage is well browned. Deglaze with white wine and let it evaporate.
Add the cabbage, let it brown for a couple of minutes together with the sausage, stirring occasionally, then add a glass of water, cover with a lid, and cook on low heat for about 15 minutes, stirring occasionally.
In the meantime, bring plenty of water to a boil in a large pot, salt it, and add the pasta.
Shortly before the pasta is cooked, add the cream to the pan with the cabbage and finish cooking. Taste and adjust with salt and pepper.
Drain the pasta al dente, keeping aside some cooking water.
Put the pasta in the pan with the seasoning and mix. Add some cooking water if needed.
Serve your pasta with cabbage and sausage with a sprinkle of black pepper, or, for those who like it, with some grated Parmesan cheese.
