Creamy Cabbage Sausage Pasta (Print Version)

Tender pasta and smoked sausage in creamy sauce with sweet cabbage and Parmesan—an inviting fusion dish.

# What You’ll Need:

→ Pasta

01 - 12 ounces penne or rigatoni pasta

→ Sausage

02 - 10 ounces smoked German sausage such as bratwurst or kielbasa, sliced

→ Vegetables

03 - 1 small green cabbage, about 1 pound, cored and thinly sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy and Sauce

06 - 3/4 cup plus 1 tablespoon heavy cream
07 - 1/4 cup whole milk
08 - 1/2 cup grated Parmesan cheese
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon olive oil

→ Seasonings

11 - 1/2 teaspoon caraway seeds, optional
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt, plus more for pasta water
14 - Pinch ground nutmeg

→ Garnish

15 - Chopped fresh parsley

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne or rigatoni and cook until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
02 - In a large skillet over medium heat, melt olive oil and butter. Add sliced sausage and cook, stirring, until browned, about 4 to 5 minutes. Transfer sausage to a plate and set aside.
03 - Using the same skillet, add chopped onion and sauté for 2 minutes until translucent. Add minced garlic and optional caraway seeds; cook for 30 seconds, stirring frequently.
04 - Add sliced cabbage to the skillet. Season with salt, pepper, and nutmeg. Stir occasionally and sauté for 5 to 7 minutes until cabbage is softened and lightly golden.
05 - Return browned sausage to the skillet. Pour in heavy cream and milk, stirring to blend. Bring to a gentle simmer and cook for 2 to 3 minutes.
06 - Add drained pasta to the skillet and toss thoroughly to coat. Pour in reserved pasta water as needed to adjust sauce consistency.
07 - Sprinkle in grated Parmesan cheese, stirring until melted and sauce turns creamy. Taste and correct seasoning if necessary.
08 - Serve immediately in warm bowls, garnished generously with chopped fresh parsley.

# Additional Tips:

01 - For a lighter dish, substitute half-and-half in place of heavy cream.
02 - Smoked sausage can be replaced with mild Italian sausage for a different flavor profile.
03 - A crisp German Riesling or light Italian Pinot Grigio pairs well with this main course.
04 - A pinch of chili flakes will add gentle heat to the sauce.

Go Back