Sausage and cabbage tagliatelle from the Italian mountains.

5 from 52 votes

Sausage and cabbage tagliatelle from the Italian mountains.

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.

Prep Time20

Cook Time25

Course: Main Course

Cuisine: Italian, Northern Italy, Trentino-Alto Adige

Keyword: sausage and cabbage pasta, sausage pasta, tagliatelle

Servings:

Calories: 633kcal

Author: Jacqui

Equipment

1 Deep frying pan or skillet
1 large pot

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