Spaghetti With Sweet Sausage and Cabbage |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather. From Everyday Food , November 2008. Ingredients:
8 ounces spaghetti |
1 teaspoon olive oil |
1 lb sweet italian sausage, casings removed (chicken italian sausage can be substituted) |
1 large red onion, halved and thinly sliced |
1 head savoy cabbage (about 2 pounds) or 1 head green cabbage (about 2 pounds) |
1 tablespoon white wine vinegar |
kosher sea salt |
fresh ground black pepper |
Directions:
1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Set aside.
2. While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat.
3. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate; set aside. Reserve skillet with rendered fat.
4. To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.
5. To pasta, add cabbage mixture and sausage. Toss with enough pasta water to create a sauce. Season with salt and pepper, and stir in vinegar. Serve.
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