Last week I was inspired by the Expedia World on Your Plate challenge to come up with an Italian style recipe. For most people I imagine pizza is first to mind when thinking up Italian food. Of course, being a non-cheese eater (I know, I know, most people find this unbelievable) I tend to think of pasta in the first instance, followed by coffee, gelato, olive oil and then balsamic vinegar.
Oh, Italy! So many delicious food choices to consider.
For my pasta inspired dish, because I do love a bit of savoury, I wanted to try something rustic. I’m thinking rolling Italian hillsides covered in vineyards or produce.
I also wanted to include cabbage as it’s coming into season. Plus, you know, iron and all those fabulous nutrients in cabbage are pretty rad too.
And so, I cam up with this lovely simple sausage and cabbage pasta recipe. I chose to use tagliatelle, but as with most pasta dishes you can swap this for your favourite pasta shape. I liked the ribbons of pasta swirled together with the strips of cabbage.
The earthy cabbage flavour pairs nicely with the meaty pork sausages. I added minimal extra flavouring, just chicken stock, black pepper and fresh basil. It really doesn’t need much more fuss than that.
I highly recommend this recipe. It tastes fab and is a great way to get some greens in you!
Oh, and it might go down rather well with a glass of your favourite red wine, of the Italian variety of course!
Italian Sausage and Cabbage Pasta (serves 4)
- 12 bundles of Tagliatelle
- 2tbsp Olive Oil
- 8 good quality Sausages, cases removed
- 1/2 Savoy Cabbage, thinly sliced
- 1 medium Onion, finely sliced
- Freshly Ground Black Pepper, to season
- 180ml Chicken Stock
- Handful of Fresh Basil, roughly torn
- Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the sausage (be sure to remove the casings first) and cook until lightly browned. Use a wooden spoon to break down the meat and stir regularly. Remove from pan and keep warm in a separate bowl.
- Add another tablespoon of olive oil to the frying pan and fry the onions with a pinch of salt.
- Meanwhile, cook the pasta according to the packet instructions, drain and set aside.
- Once the onions have started to go golden around the edges add the cabbage and pepper. Stir well. Continue to fry and stir for about 5 minutes or until the cabbage has softened.
- Pour in the hot chicken stock and reduce the heat to medium-low. Allow the cabbage/onion mixture to simmer for another 4-5 minutes until the cabbage is cooked through. Most of the liquid should have reduced.
- Now add the sausage back to the pan along with the pasta and a small glug of olive oil. Toss together and serve with a sprinkle of the torn fresh basil.
Enjoy!
Disclosure: I was sent a few food samples to play with but as always thoughts and opinions are my own.
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