Pasta with Cabbage and Sausage

Name: Pasta with Cabbage and Sausage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Organic Penne Rigate pasta 11.3 oz; Verza (savoy cabbage) 5.6 oz; Garlic 2 cloves; Sausage 0.9 lb; Canned cherry tomatoes 1 cup; Goat 2.8 oz; Fresh chili pepper 1; White wine ¼ cup; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

818

Calories per serving

Energy Kcal 818
Carbohydrates g 70.1
of which sugars g 6.1
Protein g 30
Fats g 45.7
of which saturated fat g 17.99
Fiber g 4
Cholesterol mg 66
Sodium mg 1371

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4 persone
Cost: Low

PRESENTATION

Queen of winter, cabbage is the star of many recipes. From the Lombard casoeûla to the Tuscan ribollita, these cap-shaped heads have an intense flavor and their leaves give these dishes a truly distinct taste. Today we used it to create a main course that the whole family will enjoy: pasta with cabbage and sausage. A recipe that plays on contrasts of meat, vegetables, and cheese... in fact, for the final decoration, goat cheese is used, which will release a slightly tangy flavor and a unique and different note from the usual!

If you have some leftover cabbage leaves, also try:

cabbage rolls
cabbage and potatoes
cabbage and beans
pasta with lard, cabbage, and potatoes

INGREDIENTS: Organic Penne Rigate pasta 11.3 oz (320 g); Verza (savoy cabbage) 5.6 oz (160 g); Garlic 2 cloves; Sausage 0.9 lb (400 g); Canned cherry tomatoes 1 cup (240 g); Goat 2.8 oz (80 g); Fresh chili pepper 1; White wine ¼ cup (40 g); Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with Cabbage and Sausage

To prepare pasta with cabbage and sausage, first finely chop the chili pepper 1. Then remove the casing from the sausage 2 and use the back of the knife to crush the meat against the cutting board, breaking it apart 3.

Next, move on to the cabbage, remove the outer leaves 4. If it's very large, cut it in half and score the white part of the inner stem 5. Then cut it into thin strips and set aside.

In a saucepan, pour a drizzle of oil, add garlic and chili pepper 7; then light the flame and let it infuse for a few minutes. Add the sausage 8 and, stirring often, let it brown over high heat. Then remove the garlic cloves 9

add the cabbage 10, lower the heat and deglaze with white wine 11. Let it evaporate and add the cherry tomatoes 12.

Then salt, pepper 13 and stir. Cook everything for another 10 minutes (in total, it will take about 25 minutes) and in the meantime, cook the pasta in plenty of boiling salted water to taste 14 and drain it very al dente, transferring it directly into the saucepan with the cabbage 15.

Sauté everything for a couple of minutes 16 and plate. Decorate the surface of each dish with dollops of goat cheese 17 and serve your pasta with cabbage and sausage still hot 18!