Pasta With Sausage, Caramelized Cabbage and Goat Cheese
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.
- Serves: 6 persons
- Kosher salt and black pepper
- 8ounces dry rotini or other shaped pasta
- 4tablespoons extra-virgin olive oil
- 8ounces sweet Italian sausage, casings removed
- 1small head savoy cabbage (about 1 1/2 pounds), quartered, cored and thinly sliced
- 1medium yellow onion, thinly sliced
- 1teaspoon fresh thyme leaves
- 1cup heavy cream
- 4ounces goat cheese
Step 1Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
Step 2Meanwhile, 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.
Step 3Add 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.
Step 4Reduce 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.