Sausage and cabbage tagliatelle from the Italian mountains.
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
4
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Calories
633 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and cabbage tagliatelle from the Italian mountains.
Description
This dish combines luganega or another Italian pork sausage cut into bite-size portions, pan browned to render flavor and fat. Savoy cabbage is pre-boiled briefly, then sautéed with onions and braised in vegetable broth alongside fresh herbs, creating a soft, flavorful base. The sausage rejoins the cabbage mixture before the cooked tagliatelle is added, melding the components in the pan to evenly coat the pasta.
The flavors meld through slow braising of cabbage and onion, which tempers bitterness and enhances sweetness while the sausage adds rich, meaty notes. Herbs like thyme and marjoram infuse the sauce with subtle earthy and floral hints. The tagliatelle’s broad strands carry the sauce well, offering a firm bite and complementing the medley of textures.
Served hot, this pasta can stand alone as a satisfying meal or pair nicely with a fresh, simple salad or crusty bread. The recipe adapts to alternative greens like kale or spinach, and different Italian pork sausages, allowing for variation in flavor and texture depending on available ingredients.
The method emphasizes not crumbling the sausage but using small pieces for a heartier texture, keeping cabbage pre-boiled for tenderness, and finishing the dish by combining all components in the braising pan for full flavor integration.
Ingredients
- 14 oz Tagliatelle pasta or other pasta of your choice, 400g
- 7 oz luganega sausage or other Italian pork sausage, 200g
- 10.5 oz savoy cabbage washed and cut into slices, 300g
- 1 onion peeled and sliced
- 4 tablespoon parmigiano reggiano grated
- 2-3 tablespoon extra virgin olive oil
- 1 cup vegetable broth
- 1 tbsp parsley chopped, fresh
- 1 tbsp thyme
- 1 tbsp marjoram
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
- Alternative greens such as kale or spinach can substitute cabbage; spinach works best sautéed with the sausage instead of preboiled.
- Use slim Italian pork sausages; the meat should be cut into bite-size pieces rather than crumbled.
- Whole wheat or other types of tagliatelle or similar pasta shapes work well for this dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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