Penne with Savoy Cabbage and Sausage Recipe
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne Rigate (Organic) | 320 g |
| Savoy Cabbage | 160 g |
| Garlic Cloves | 2 |
| Sausage | 400 g |
| Canned Cherry Tomatoes | 240 g |
| Goat Cheese (Caprino) | 80 g |
| Fresh Chili Pepper | 1 |
| White Wine | 40 g |
| Extra Virgin Olive Oil | 1 tbsp |
| Fine Salt | To taste |
| Black Pepper | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 520 |
| Protein | 26 g |
| Carbohydrates | 48 g |
| Fats | 25 g |
| Fiber | 5 g |
| Sodium | 620 mg |
Instructions
| Step | Description |
|---|---|
| 1 | Start by finely chopping the fresh chili pepper. This will add a subtle heat to the dish. |
| 2 | Remove the casing from the sausage, ensuring only the flavorful filling is used. Set aside. |
| 3 | Move on to the savoy cabbage. Remove the outer leaves if they are tough or wilted. If the cabbage is particularly large, cut it in half. Carefully carve out the dense white core at the base. Slice the remaining cabbage into thin strips and set it aside for cooking. |
| 4 | Heat a large skillet or sauté pan over medium heat. Add the olive oil and let it warm up. Toss in the garlic cloves, slightly crushed, to infuse the oil with their aroma. Add the chopped chili pepper for a spicy kick. |
| 5 | Introduce the shredded savoy cabbage to the pan. Lower the heat slightly to prevent scorching, and sauté briefly. Pour in the white wine and allow it to simmer until the alcohol evaporates, about 1-2 minutes. |
| 6 | Once the wine has reduced, stir in the canned cherry tomatoes, gently crushing them with a spoon to release their juices. Season with a pinch of fine salt and a dash of black pepper to taste. Allow the mixture to cook for 2-3 minutes to combine the flavors. |
| 7 | In a separate pan, crumble the sausage into small pieces and cook until browned and fully cooked through. Add the sausage to the cabbage and tomato mixture, stirring to combine. Let the flavors meld for an additional 3-4 minutes. |
| 8 | Meanwhile, bring a large pot of salted water to a boil. Cook the penne rigate until al dente according to the package instructions. Reserve a cup of the pasta water before draining. |
| 9 | Transfer the cooked pasta to the skillet with the sausage and cabbage mixture. Toss everything together, adding a splash of reserved pasta water if needed to create a smooth sauce. |
| 10 | Finally, crumble the goat cheese (caprino) over the pasta. Toss gently to allow the cheese to melt slightly, coating the pasta in creamy goodness. Adjust seasoning as needed. |
| 11 | Serve the penne hot, garnished with additional freshly cracked black pepper or a sprinkle of grated Parmesan cheese, if desired. Enjoy your hearty and flavorful dish! |
Cooking Tips
- Substitutions: If goat cheese isn’t available, use cream cheese or ricotta for a similarly creamy texture.
- Vegetarian Option: Replace the sausage with a plant-based alternative or mushrooms for a savory twist.
- Extra Flavor: Add a sprinkle of fresh parsley or grated lemon zest before serving to brighten up the flavors.
Keywords: Penne with cabbage and sausage, creamy pasta recipes, savory pasta dish, quick Italian meals, hearty main courses
