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.
Not for me. I love goat cheese, so I assumed I would like this, but I found it not great. It’s like an experimental macaroni and cheese. Cabbage does nothing for me… you can omit that altogether and just dice the onions. I desperately added lemon and red pepper flakes to try to liven it up.
Very good. Great for adding vegetables, etc., you have in the fridge. Do it!
Great dish. I used hot Italian sausage and a mix of regular green and purple cabbage that I had on hand. It worked out just fine, and it was delicious and colorful! Also, a half cup of heavy cream is sufficient and still makes for a decadent pasta dish.