Pasta with Cabbage and Sausage

Pasta with cabbage and sausage is a tasty dish with a rustic flavor, typical of home-cooked Italian cuisine. Here’s how to prepare it.

Ingredients

• 320 g of pasta (penne, fusilli, or other short pasta)
• 2 pork sausages
• 400 g of cabbage
• 1 onion
• 2 cloves of garlic
• 100 ml of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Red chili pepper (optional)
• grated Parmesan or Pecorino cheese (to serve)

Preparation

1. Start by cleaning the cabbage: remove the damaged outer leaves, cut out the core, and slice the cabbage into thin strips. Wash the cabbage strips under running water and set aside.
2. In a large pan, sauté the finely chopped onion with a drizzle of extra virgin olive oil. Add the two crushed garlic cloves and, if you like, a pinch of chili pepper.
3. Tear the sausages apart or cut them into pieces and add them to the sauté. Allow to brown until golden.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the cabbage, mix well, and cook over medium heat, covered, for about 15 minutes. If necessary, add a little water to prevent the cabbage from sticking to the bottom of the pan. Season with salt and pepper.
6. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente following the package instructions.
7. Drain the pasta, reserving some cooking water, and transfer it to the pan with the cabbage and sausage. Mix well to combine the ingredients.
8. If the mixture seems too dry, add some pasta cooking water.
9. Serve the pasta hot, with a sprinkling of grated Parmesan or Pecorino cheese to taste.

Curiosity

This recipe is particularly appreciated in the central regions of Italy, where cabbage is often the star of autumn and winter tables. The combination of the sweetness of cabbage with the strong flavor of sausage makes this dish a true comfort food during the colder days.