For a hearty and comforting dinner, this Italian-style Sausage and Cabbage Pasta is a great choice.
It’s that rustic-style pasta dish that everyone raves about. It is a savoury dish with the earthiness of the sausage and cabbage flavours, but it is elevated with the white wine and chicken stock sauce.
Italian-style sausage and cabbage pastaWe love how versatile cabbage is. It’s a great vegetable to use in all kinds of recipes (we love our spiced cabbage at Christmas). We like to use it in as many different dishes as we can when in season.
What is the best pasta to use for sausage and cabbage pasta?
For this simple sausage and cabbage pasta recipe we chose a classic tagliatelle shaped pasta. We enjoy the ribbons of pasta swirled together with the strips of cabbage, catching delicious chunks of sausage as we go.
But as with most pasta recipes you can swap this for your favourite pasta shape or whatever you have to hand.
What ingredients make the sausage and cabbage pasta?
The cabbage flavour pairs nicely with the meaty pork sausages. We added just a touch of extra flavouring – some chicken stock, (white wine is optional but does add to the flavour if you have it) onion, black pepper and fresh basil.
It really doesn’t need much more than that. It’s a five-ingredient dinner with some oil and seasoning. An easy, simple dinner to make
Sausage and Cabbage PastaItalian Sausage and Cabbage Pasta (serves 4)
Ingredients
- 12 bundles of Dried Tagliatelle Pasta
- 3 Tbsp Olive Oil
- 8 Sausages, cases removed (chose best quality)
- 1/2 Savoy Cabbage, thinly sliced
- 1 medium White Onion, finely sliced
- Freshly Ground Black Pepper, to season
- 180ml Chicken Stock
- 120ml White Wine (optional)
- A handful of Fresh Basil, roughly torn
Method
- Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat. Add the sausage (remove the casings first) and cook until browned. Use a wooden spoon to break down the meat and stir. Remove the sausage from the pan and keep warm in a separate bowl.
- Add another tablespoon of olive oil to the pan and fry the onions on a medium to low heat, add a pinch of salt.
- Meanwhile, cook the pasta according to the packet instructions, drain and set aside.
- Once the onions have started to turn golden around the edges add the sliced cabbage. Season with black pepper and stir well. Continue to fry, stirring occasionally, for about 5 minutes or until the cabbage has softened.
- Pour in the hot chicken stock (and white wine if using) and reduce the heat to medium to low. Allow the cabbage/onion mixture to simmer for another 4-5 minutes until the cabbage is cooked through. Most of the liquid should have been reduced.
- Now add the sausage back to the pan along with the pasta and a small drizzle of olive oil. Toss together and serve with the torn fresh basil.
Sausage and Cabbage Pasta
Rustic style Italian recipe for sausage and cabbage pasta. Just a handful of ingredients needed to make this delicious dinner.
Ingredients
- 12 bundles of Dried Tagliatelle Pasta
- 3 Tbsp Olive Oil
- 8 Sausages, cases removed (chose best quality)
- 1/2 Savoy Cabbage, thinly sliced
- 1 medium White Onion, finely sliced
- Freshly Ground Black Pepper, to season/
- 180ml Chicken Stock
- 120ml White Wine (optional)
- A handful of Fresh Basil, roughly torn
Instructions
- Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat. Add the sausage (remove the casings first) and cook until browned. Use a wooden spoon to break down the meat and stir. Remove the sausage from the pan and keep warm in a separate bowl.
- Add another tablespoon of olive oil to the pan and fry the onions on a medium to low heat, add a pinch of salt.
- Meanwhile, cook the pasta according to the packet instructions, drain and set aside.
- Once the onions have started to turn golden around the edges add the sliced cabbage. Season with black pepper and stir well. Continue to fry, stirring occasionally, for about 5 minutes or until the cabbage has softened.
- Pour in the hot chicken stock (and white wine if using) and reduce the heat to medium to low. Allow the cabbage/onion mixture to simmer for another 4-5 minutes until the cabbage is cooked through. Most of the liquid should have been reduced.
- Now add the sausage back to the pan along with the pasta and a small drizzle of olive oil. Toss together and serve with the torn fresh basil.