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🍽️ Crispy Cabanossi Pasta with Creamy Savoy Cabbage Sauce

958 kcal · 30 min · 4 servings

Crispy Cabanossi Pasta with Creamy Savoy Cabbage Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add salt. Cover the pot and bring the water to a boil.
  2. 2. Halve the onion, peel it, and cut it into thin strips.
  3. 3. Quarter the Savoy cabbage, remove the hard core and the outer leaves. Cut the vegetable into thin strips or use a grater to shred it.
  4. 4. Grate the Parmesan finely and set it aside.
  5. 5. Cut the Cabanossi sausage into small cubes.
  6. 6. Heat a frying pan with one tablespoon of oil over medium heat.
  7. 7. Fry the Cabanossi cubes in the hot oil for about 6 minutes until they are crispy and release fat.
  8. 8. Remove the cubes from the pan and set them aside. Leave the pan juices in the pan.
  9. 9. Add the chopped onions to the remaining oil and sauté them for about 2 minutes over medium heat until soft and translucent.
  10. 10. Pour the cream into the pan and let the sauce simmer on low heat for 5 to 7 minutes until it thickens slightly.
  11. 11. Season the sauce generously with salt and pepper.
  12. 12. Add the spaghetti to the boiling salted water and cook for about 9 minutes until al dente.
  13. 13. Add the Savoy cabbage to the pasta after about 6 minutes of cooking time.
  14. 14. Drain the pasta and cabbage in a colander. Catch one cup of the pasta water in the process.
  15. 15. Fold the drained spaghetti and cabbage into the cream sauce.
  16. 16. Mix everything well with the grated Parmesan. Add a little of the saved pasta water if needed to make the sauce creamier.
  17. 17. Wash the parsley, shake it dry, and pick the leaves off the stems.
  18. 18. Finely chop the parsley leaves.
  19. 19. Plate the pasta.
  20. 20. Garnish the dish with fresh parsley and the crispy Cabanossi cubes. Enjoy your meal!

Nutrition per serving