Pasta, sausage & cabbage
This is a wonderfully quick and satisfying pasta supper – something you can put together in under half an hour and a good way to entice the veg-shy into eating their greens.
Heat the oil in a large frying pan over a medium heat. Add the sausages and fry them fairly gently, turning often, for at least 10 minutes, until golden brown all over and pretty much cooked through. Take out the sausages and cut them into bite-sized chunks, then return to the hot pan and fry for another 5 minutes or so to crisp and rough up the cut surfaces.
Meanwhile, bring a large pan of water to the boil, salt it well and add the pasta. Cook according to the time suggested on the packet until al dente, adding the cabbage about 3 minutes before the end of the cooking time.
Once cooked, drain the pasta and cabbage well and add to the chunks of hot sausage and any juices in the frying pan. Toss well, add some salt and pepper if needed, and serve straight away.
You can use any greens in this recipe, including spring greens, kale, cavolo nero and Brussels tops. Spinach is very good too, but wilt it with the sausage chunks, rather than add it to the pasta water.
1 tablespoon rapeseed, sunflower or olive oil
4 large butcher’s sausages (or 8 smaller bangers)
300g pasta shapes, such as fusilli or penne
1⁄2 green cabbage, such as Savoy, tough ribs removed, shredded
Sea salt and freshly ground black pepper
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