Cabbage Sausage Pasta

Instructions

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about 2 cups of the pasta cooking liquid.

While the pasta is boiling, warm a large heavy skillet over medium-high heat. Add the sausage and cook, stirring occasionally to break up into bite-size pieces. Transfer the cooked sausage to a plate; leaving the drippings in the skillet.

Add 1 tablespoon of butter to the drippings. Add the onion and cook, scraping up browned bits in the skillet, until the onion is tender, about 3 minutes.

Add the cabbage, garlic, red pepper, and salt. Toss to coat in the drippings and add about a ¼ cup of pasta water to the skillet. Cover with a lid and cook over medium heat for about 5-8 minutes, stirring occasionally, scraping the pan as needed.

When the cabbage is tender, add the cooked pasta and sausage to the skillet, along with 1 cup of the reserved pasta cooking liquid. Cook over medium, stirring constantly, until the liquid thickens to lightly coat the pasta, about 3 minutes.

Add the remaining 2 tablespoons of butter, cheese, and lemon juice; cook, stirring constantly, until saucy, 1 to 2 minutes, adding a splash or two more of the reserved cooking liquid, as needed, to achieve the desired sauce consistency. Taste the pasta and add more salt, only if needed.

Sprinkle with basil and toss to combine right before serving. Serve with additional red pepper and Parmesan, if desired.

Main Course