Sausage and cabbage tagliatelle from the Italian mountains.
User Reviews
5.0
156 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Servings
4
-
Calories
633 kcal
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Course
Main Course
-
Cuisine
Italian
Sausage and cabbage tagliatelle from the Italian mountains.
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This sausage and cabbage pasta is a simple rustic dish from Italy's Trentino-Alto Adige region. It's fabulously quick to make and yet very satisfying. Made with mostly pantry staples, this recipe is also great for getting the kids to eat more greens.
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Ingredients
- 14 oz tagliatelle pasta (400g) or other pasta of your choice
- 7 oz luganega sausage (200g) or other Italian pork sausage.
- 10.5 oz savoy cabbage (300g) washed and cut into slices
- 1 onion peeled and sliced
- 4 tablespoon parmigiano reggiano grated
- 2-3 tablespoon extra virgin olive oil.
- 1 cup vegetable broth
- 1 tbsp fresh herbs (parsley, thyme, marjoram) chopped
Instructions
Prepare the ingredients
- Separate the cabbage leaves, wash them and cut into slices. Remove the casing from the sausages and cut into bite-size pieces. Peel and chop the onion. Wash and chop the herbs.
Cook the sausage and cabbage
- Brown the sausage pieces in a large frying pan with a little olive oil. Then remove and set aside. Cook the cabbage for 3-5 minutes in boiling salted water then drain. You can keep the water for the pasta if you remove the cabbage with a slotted spoon.
- Sauté the onion in the same pan you used for the sausage. You may need to add more olive oil. When the onion starts to soften add the cabbage.
- Add the vegetable broth and braise the cabbage and onion for 10 minutes.
- While the cabbage is braising in the frying pan, cook the pasta al dente in the boiling water you cooked the cabbage in before. Drain the pasta when it's ready.
- Add the sausage back to the pan with the cabbage. Add salt and pepper to taste. Mix together then add the cooked tagliatelle and the fresh herbs. Mix again.
- Finally sprinkle the sausage, cabbage and pasta with grated Parmigiano. Mix again and serve immediately.
Notes
- You can use other greens instead of the cabbage such as kale or spinach. The latter is better wilted in the pan with the sausages instead of preboiled.
- You can also use other types of Italian pork sausages for this recipe. But, it’s better if they are slim sausages. Unlike other sausage pasta recipes, the sausage meat isn’t crumbled after removing the casing. Instead, you need to just cut into small bite-size pieces.
- This recipe calls for wholewheat tagliatelle but other types of tagliatelle are good too or even other pasta ribbons or tubes.
Nutrition Information
Show Details
Calories
633kcal
(32%)
Carbohydrates
82g
(27%)
Protein
23g
(46%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
651mg
(27%)
Potassium
516mg
(15%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
275IU
(6%)
Vitamin C
30mg
(33%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 82g | 27% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 651mg | 27% |
| Potassium | 516mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 30mg | 33% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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