Italian Pasta With Cabbage And Sausage Recipes

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PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE



Pasta With Sausage, Caramelized Cabbage and Goat Cheese image

Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.

Provided by Aaron Hutcherson

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
8 ounces dry rotini or other shaped pasta
4 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
1 small head savoy cabbage (about 1 1/2 pounds), quartered, cored and thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon fresh thyme leaves
1 cup heavy cream
4 ounces goat cheese

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
  • Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
  • Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.

CABBAGE AND SMOKED SAUSAGE PASTA



Cabbage and Smoked Sausage Pasta image

My mother first created this for our family in high school. Now that I'm on my own, I make it at least once a month. It is so comforting!

Provided by Sami

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package farfalle (bow tie) pasta
½ cup butter
2 cloves garlic, minced
¼ cup olive oil
1 large head green cabbage, shredded
salt and pepper to taste
1 pound smoked sausage, sliced
¼ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.

Nutrition Facts : Calories 845 calories, Carbohydrate 68.5 g, Cholesterol 95.1 mg, Fat 51.2 g, Fiber 7.8 g, Protein 30.9 g, SaturatedFat 20.5 g, Sodium 1336.6 mg, Sugar 10.8 g

ITALIAN PASTA WITH CABBAGE AND SAUSAGE



ITALIAN PASTA WITH CABBAGE AND SAUSAGE image

Categories     Pasta     Sauté     Quick & Easy

Yield 6 People

Number Of Ingredients 8

1 small cabbage, shredded
1 red bell pepper, chopped
1 small onion chopped
2 cloves garlic, minced
2 - 15 Oz. cans chicken broth
1 - 15 Oz. can tomatoes with basil and oregano (you could use regular tomatoes and add 1/2 tsp. each dried basil and oregano)
1 pound package pre-cooked Mozzarella and garlic chicken
1 - 13.25 Oz. box whole wheat penne

Steps:

  • Sauté with a little olive oil, the cabbage, bell pepper, onion and garlic in large dutch oven or wok over medium-high heat. Stir occasionally and when the cabbage mixture has cooked down to about half the volume, add tomatoes and chicken broth along with the sausage. Once it comes to a boil, add pasta and cook until pasta is al dente. If the mixture becomes dry to where it starts burning and the pasta isn't absorbing anymore water but is dry, turn down the heat a notch to medium add 2 cups water or more over time and cook until the pasta is al dente. You want the liquid to be absorbed by the pasta but not runny. (The amount of liquid is dependent on the amount of moisture in the cabbage) Serve with grated Parmesan Romano cheese.

SPAGHETTI WITH SWEET SAUSAGE AND CABBAGE



Spaghetti with Sweet Sausage and Cabbage image

Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
8 ounces spaghetti
1 teaspoon olive oil
1 pound sweet Italian sausage, casings removed
1 large red onion, halved and thinly sliced
1 head Savoy or green cabbage (about 2 pounds), halved, cored, and thinly sliced
1 tablespoon white-wine vinegar

Steps:

  • 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.
  • While pasta is cooking, heat oil in a large nonstick skillet over medium-high. 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).
  • 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.
  • 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.

Nutrition Facts : Calories 454 g, Fat 12 g, Fiber 8 g, Protein 30 g

ITALIAN SAUSAGES WITH CABBAGE AND ONION



Italian Sausages With Cabbage and Onion image

Make and share this Italian Sausages With Cabbage and Onion recipe from Food.com.

Provided by Andtototoo

Categories     European

Time 1h2m

Yield 5 serving(s)

Number Of Ingredients 9

2 onions, diced
1 large cabbage, diced
2 garlic cloves, minced
1/4 cup olive oil
1 lb Italian sausage
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon red wine vinegar
2 cups water

Steps:

  • In a large mixing bowl put the onions, cabbage and garlic. Set aside.
  • In a dutch oven, or other large vessel, put the olive oil. Slice the sausages (hot or mild) into bite-size pieces, adding more if you want more meat.
  • Heat the oil over high heat, and when hot, add the sausage pieces and stir-fry until well browned.
  • Add the ingredients from the mixing bowl, the salt, pepper, vinegar and water.
  • Mix well for 2-3 minutes.
  • Cover, reduce heat to medium-low, and cook for about 45 minutes, stirring occasionally. If needed, add a bit more water.
  • When the cabbage is very tender, remove cover and increase heat to evaporate any excess liquid. Check for salt.

Nutrition Facts : Calories 489.1, Fat 36, SaturatedFat 10.2, Cholesterol 51.8, Sodium 1609.8, Carbohydrate 22.9, Fiber 6.6, Sugar 11.6, Protein 21.5

PENNE WITH CABBAGE, AND ITALIAN SAUSAGE IN MARINARA SAUCE



Penne With Cabbage, and Italian Sausage in Marinara Sauce image

Make and share this Penne With Cabbage, and Italian Sausage in Marinara Sauce recipe from Food.com.

Provided by Marie

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
4 garlic cloves, peeled and mashed
1 lb Italian sausage, removed from casings
1 lb savoy cabbage, cooked and chopped into bite-size pieces
salt and pepper (to taste)
3 cups marinara sauce
1 lb penne
freshly grated parmesan cheese

Steps:

  • Heat oil and garlic in a large sauté pan over medium heat.
  • Add crumbled sausage, and sauté until meat is cooked.
  • Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
  • Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
  • Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
  • Drain pasta, and return it to the pot with 1/2 cup of sauce.
  • Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
  • Sprinkle top with Parmesan cheese and serve.

Nutrition Facts : Calories 1117.8, Fat 52.2, SaturatedFat 14.5, Cholesterol 68.5, Sodium 2196.2, Carbohydrate 129.2, Fiber 21.2, Sugar 20.6, Protein 36.1

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