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Tim Maddam's pasta, sausage and cabbage
Tim Maddam's pasta, sausage and cabbage
added by Hugh's Three Good Things

River Cottage expert Tim Maddam's pasta, sausage and cabbage, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 10 mins
Cook Time
  • 10-15 mins
  • 4
  • 1 tablespoon olive oil
  • 4 large butcher’s sausages (or 8 smaller bangers)
  • 300g pasta shapes, such as macaroni
  • 1 large bunch cavalo nero
  • 1 cove garlic, peeled and chopped
  • fennel seeds
  • parmesan
  • Sea salt and freshly ground black pepper
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Separate the cavalo nero stalks from the leaves. Finely chop the stalks and roughly chop the leaves.

Cook the pasta in plenty of salted boiling water until tender.

Heat a frying pan over a medium heat and add a dash of oil. Remove the skin from the sausage and crumble roughly into the hot pan along with a pinch of fennel seeds. Cook for 5-7 minutes or until the sausage meat is cooked through.

Add the cavalo nero stems and the garlic to the pan and cook for a further 2 minutes adding 2-4tbsp of the pasta cooking water to create a sauce.

Add the cavalo nero leaves to the pasta 1 minute before you are ready to drain. Once the pasta is cooked, drain and transfer to the sausage pan along with the cavalo nero leaves. Mix well so that everything is coated in the sauce. Serve immediately with a grating of fresh parmesan.


Get the book that inspired the series: Hugh's Three Good Things.


2 replies
Replied on

Astonishingly good recipe!

I had sausages & half a cabbage left in the fridge, so I thought I would give this a go . I wasn't expecting much, but when I tasted the end result it blew me away. I think the secret is in the fennel seeds and how they transform the cabbage & sausage into sophisticated Latin flavours . I added a touch of yogurt at the end to cream the sauce, which was perfect, but I'm sure creme fraiche will do just fine.

This is now on my list of signature dishes!!

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