Pasta With Sausage, Caramelized Cabbage and Goat Cheese
Updated Nov. 19, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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 1½ pounds), quartered, cored and thinly sliced
- 1medium yellow onion, thinly sliced
- 1teaspoon fresh thyme leaves
- 1cup heavy cream
- 4ounces goat cheese
Nutritional analysis per serving (6 servings)
501 calories; 31 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 18 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 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 2
Meanwhile, 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 3
Add the cabbage, onion, thyme, 1 teaspoon salt, ½ 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 4
Reduce 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.
Private Notes
Comments
Loooove this! I’ve made it twice, once with regular green cabbage and once with the called-for savoy. There really wasn’t a flavor difference, so don’t stress if using whatever cabbage you have on hand. The second time around, I also did what others recommended: I doubled the sausage (which, conveniently, is a full standard package instead of half), and I added a light sprinkle of red pepper flakes at the end. Those two adjustments took this from a great recipe to an out-of-this-world recipe.
Cabbage sautéed in sausage fat?! Why yes!! Very good quick meal. I used pasta water in place of cream and extra goat cheese. More thyme and some Aleppo pepper flakes. Will make again!!
Made this with Beyond Beef Sausage. A good vegetarian option.
I’m just gonna say it. I think this might be my favorite New York Times cooking recipe? It’s so simple but so delicious, I make enough for leftovers and find myself stealing bites out of the fridge and eating it cold. I agree with others that the amount of sausage can be increased. I also sub the heavy cream with whole milk and a bit of cornstarch slurry.
Made this with double the sausage and gluten free pasta. My 9 yo begged me to pack it for her lunch tomorrow and says it is better than chicken pot pie and white chicken chili (her two favorite foods). So there you are.
This was absolutely fantastic. I used a 1lb box of spinach fusilli I had in my pantry, doubled the sausage, and added a ton of Parmesan and some red pepper flakes at the end, but otherwise followed the recipe. Absolutely delicious — everybody in my family had seconds! Such a comforting and surprisingly indulgent-feeling meal.