Smoked Sausage and Cabbage Pasta

    35 minutes

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

    68 people made this

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (139)


    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)


    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)


    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)