Ingredients
Scale
- 8 oz fettuccine or linguine noodles
- 12 oz smoked kielbasa sausage, sliced into rounds
- 1 small head of green cabbage (about 1.5 lbs), thinly shredded
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup reserved pasta water
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it reaches al dente. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the noodles and keep them warm.
- While the pasta boils, place a large skillet or deep pan over medium-high heat. Add the sliced kielbasa in a single layer. Cook for about 3-4 minutes per side until the edges are crispy and browned. Remove the kielbasa from the pan and set it aside on a plate, leaving the rendered fat in the skillet.
- Add the butter to the same skillet. Once melted, toss in the shredded cabbage. Sauté the cabbage for 8-10 minutes, stirring frequently. You want the cabbage to soften and turn slightly golden brown around the edges. Add the minced garlic during the last 2 minutes of sautéing to avoid burning it.
- Lower the heat to medium. Pour the heavy cream directly into the skillet with the cabbage. Bring the cream to a gentle simmer. Slowly whisk in the grated Parmesan cheese, black pepper, and nutmeg. Stir constantly until the cheese melts and the sauce begins to thicken and coat the cabbage strands.
- Add the cooked pasta and the browned kielbasa back into the skillet. Toss everything together using tongs. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Once every strand of pasta and cabbage is coated in the creamy sauce, remove from heat. Garnish with fresh parsley and serve immediately.
- Cook Time: 35 minutes