Spring is really arriving here in the Netherlands, but on some days it is still a bit chilly and perfect for a hearty pasta dish with the last of the season’s savoy cabbage. This humble pasta dish with cabbage and sausage is taken to the next level by adding some vinegar and some butter, which marry the individual flavors into one delicious new flavor. It takes a bit of time to cut the tough stalks out of the cabbage and to cook it slowly until it becomes tender, but it is worth it. The quality of the sausage is what will make or break this dish. Here’s what I did…
Ingredients
For 2 servings
200 grams (7 oz) short pasta such as penne
1 small savoy cabbage, about 400 grams (.9 lbs) of net weight after cleaning
225 grams (1/2 lb) sweet Italian sausage meat, taken out the casings and chopped
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