Ingredients
Scale
- 8 oz Whole wheat or gluten-free pasta (penne or bowtie work best)
- 1 lb Ground Italian sausage (mild or spicy)
- 1/2 Medium head of green cabbage, shredded or thinly sliced
- 3 Cloves garlic, minced
- 1/2 Cup heavy cream or full-fat coconut milk for a dairy-free option
- 1/2 Cup reserved pasta water
- 1/4 Cup grated Parmesan cheese
- 1 Teaspoon smoked paprika
- 1/2 Teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 Tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Step 1: Boil the Pasta – Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and keep it warm.
- Step 2: Brown the Sausage – While the pasta cooks, heat a large skillet or deep pan over medium-high heat with one tablespoon of olive oil. Add the ground sausage, breaking it apart with a wooden spoon. Cook until the meat is browned and cooked through, about 6–8 minutes. Remove the sausage from the pan and set it aside on a plate, leaving the rendered fat in the pan for extra flavor.
- Step 3: Sauté the Cabbage and Aromatics – Add the remaining tablespoon of olive oil to the same skillet. Toss in the shredded cabbage. Sauté the cabbage for 5–7 minutes, stirring occasionally, until it softens and begins to caramelize slightly at the edges. Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for another 60 seconds until the garlic is fragrant.
- Step 4: Create the Creamy Sauce – Reduce the heat to medium-low. Pour in the heavy cream and the reserved pasta water. Stir well to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer. Add the cooked sausage back into the pan and toss in the cooked pasta. Stir everything together until the pasta is thoroughly coated in the creamy sauce.
- Step 5: Final Seasoning and Plating – Turn off the heat. Sprinkle the Parmesan cheese over the mixture and toss until the cheese melts and the sauce thickens slightly. Taste and add salt and pepper as needed. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 30 minutes