Smoked Sausage and Cabbage Pasta

    Smoked Sausage and Cabbage Pasta

    (77)
    4saves
    35min


    65 people made this

    Smoked sausage is the main flavour in this easy pasta dish that also contains a lot of cabbage. Great for a cheap weeknight dinner.

    Ingredients
    Serves: 6 

    • 500g bow tie pasta
    • 125g butter
    • 2 cloves garlic, crushed
    • 1/4 cup (60ml) olive oil
    • 1 large head green cabbage, grated
    • 1 pinch salt and pepper, to taste
    • 500g smoked sausage, sliced
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the bow tie pasta and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite; about 12 minutes. Drain well in a colander set in the sink.
    2. Melt the butter in a large saucepan over medium heat. Add the garlic, olive oil and cabbage then season with salt and pepper. Cook until tender; about 15 minutes.
    3. Stir in the sausage and bow tie pasta then cook until completely heated; about 5 minutes more. Top with Parmesan cheese and serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (77)

    Reviews in English (78)

    by
    126

    This is a great recipe for cabbage lovers -like me. My prep is alittle different. I use the same ingredients but slice rather than shred and I also throw in a big sliced onion and about a cup of beef stock. Into the big frying pan it all goes until tender. Finally I dump the pasta in a well I made in the middle of the cabbage and align pieces of the sausage around the pan like spokes on a wagon wheel for presentation. (I fry the sausage first - sometimes I use Keeebassa) I this p  -  19 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    31

    I made this recipe the other night for dinner. My husband loved it! I followed the recipe as written except I used a small head of cabbage and added one sliced onion. I also put in more garlic than called for because we love garlic. We forgot to put the cheese on top but it was great without it. This recipe is a keeper.  -  24 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    28

    I leave out the garlic because I can't have it. 15 minutes cook time on the cabbage is too long. You will get a bitter tasting, very pronounced cabbage flavor by cooking it that long. No more than 7 or 8 minutes is plenty.  -  23 Oct 2008  (Review from Allrecipes USA and Canada)

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