Sausage and cabbage pasta is a well-liked and conventional recipe in Northern and Central Italy, significantly within the mountain areas. This straightforward rustic however hearty model comes from the northernmost Italian area of Trentino-Alto Adige. The sausage and cabbage are paired with wholewheat tagliatelle however you should utilize different pasta sorts.
Sausage and cabbage is a well-liked combo.
You’ll find sausage and cabbage dishes in lots of international locations, significantly all through Japanese and Central Europe and within the USA. There are lots of variations of those dishes made with completely different sorts of sausage and methods of making ready the cabbage.
Right here in Italy, as in different international locations, each sausages and cabbages had been initially staple meals for the agricultural inhabitants. Cabbages are hardy crops that don’t require a lot care to domesticate and provides good yields. They are often eaten uncooked or cooked. Plus, they’re additionally simple to ferment or protect, so an excellent supply of vitamin C through the winter.
Most European populations eat lots of pork, a minimum of greater than in different elements of the world. This consists of pork sausages or different kinds of salumi, or chilly cuts made with pork. The excessive consumption of pork sausages and salumi dates again centuries to instances when it was essential to discover a use for the much less fascinating elements of a slaughtered pig, somewhat than waste them.
The sausage on this recipe.
This conventional sausage and cabbage pasta recipe requires luganega sausage. Luganega is an extended, slim Italian sausage that hasn’t been divided into smaller hyperlinks. Some Italians name it ‘salsiccia al metro’ (sausage by the metre) as a result of in some locations they promote it by the metre!
It’s often a recent pork sausage constituted of the cheek or neck of the pig. Nonetheless, in some areas they use the pork shoulder or rib meat too. Luganega is especially common in Northern and Central Italy, though it apparently originated in Basilicata.
Not all kinds of this sausage are made the identical means. In Basilicata, they usually add wild fennel or pink chilli pepper (peperoncino) to the sausage meat. In Lombardy, essentially the most well-known luganega sausage comes from Monza. There, they make it with Parmigiano or Grana cheese, Marsala wine and meat broth and serve it in a risotto or pasta dish known as alla monzese!
In Trentino-Alto Adige, the place this sausage and cabbage pasta comes from, they make luganega with lean pork meat and lardo (pig again fats). The meat is seasoned with salt, pepper and garlic. I used luganega from Veneto the place I reside. It’s much like the Trentino one however with out the garlic and lardo.
What different kinds of sausage can you employ?
In fact, luganega isn’t simply accessible exterior of Italy. You should utilize different kinds of Italian pork sausages. However, it’s higher if they’re slim sausages. In contrast to different sausage pasta recipes, the sausage meat isn’t crumbled after eradicating the casing. As an alternative, you must simply minimize into small bite-size items.
Cabbage within the Italian kitchen.
Italians use cabbage (verza in Italian) in lots of dishes. Nicely-known ones that come to thoughts are ‘capunet piemontesi’ (stuffed cabbage rolls from Piemonte), ‘la Jota’, a cabbage, potato and bean soup from Trieste additionally eaten in elements of Croatia, and pork ribs with cabbage or the same ‘cassoeula’ from Lombardy.
There are different Italian recipes for soups with cabbage or cabbage as a aspect dish or along with cuts of pork. Nonetheless, one other common means to make use of this nutritious veg is with pasta. On my to make record are a cabbage lasagna and cabbage pesto, though these are up to date recipes.
A widely known conventional cabbage pasta recipe I’ve printed is pizzoccheri alla valtellinese made with buckwheat pasta, cabbage, potatoes, butter and cheese. That is one other rustic pasta dish stuffed with the flavours of the Italian Alps.
Italians don’t often ferment cabbage for the winter. Perhaps as a result of it’s a winter crop and never a veg usually eaten within the hotter months. Nonetheless, they do generally use cabbage with different greens in a pickled vegetable combine known as la giardiniera. That is common as an antipasto or a aspect dish with grilled meats.
The pasta for this sausage and cabbage recipe.
I discovered this recipe in an Italian cookbook of recipes from Trentino-Alto Adige, the attractive mountainous Italian area that borders with Austria. Pasta shouldn’t be as conventional there as in different elements of Italy. Nonetheless, they use lots of tagliatelle, usually made with completely different grains akin to rye.
As I discussed above, this sausage and cabbage pasta recipe requires wholewheat tagliatelle or tagliatelle integrali in Italian. In fact, you should utilize different kinds of tagliatelle and even different pasta ribbons or shapes. I feel tubes like rigatoni would work properly.
Making your sausage and cabbage tagliatelle.
Step one to creating this simple recipe is to organize the elements. Separate the cabbage leaves, wash and chop them into huge slices. Take away the sausage meat from the casing and minimize into bite-size items. Then, peel and chop the onion.
Prepare dinner the cabbage in boiling salted water for 3-5 minutes then drain it. You may maintain the water boiling for the pasta should you take away the cabbage with a slotted spoon. Fry the sausage items in just a little olive oil till they’re browned.
Take away the sausage from the pan after which fry the onion in the identical pan till it begins to melt. Add the cabbage and a few vegetable broth and cook dinner on a low warmth for about 10 minutes.
Whereas the cabbage is cooking, cook dinner the pasta till al dente after which save a few of the cooking water and drain. Add the sausage to the cabbage after which the cooked pasta, plus the herbs. If the sauce appears dry, pour in just a little of the pasta cooking water. Combine every part collectively and at last sprinkle with the parmigiano and blend once more.
What to do with leftovers.
Leftovers could be saved within the fridge in a sealed container for 1-2 days. Nonetheless, the pasta could get just a little smooth and soggy due to the liquid within the sauce. I wish to reheat leftovers within the oven shortly with additional cheese on high. In fact, you can even reheat within the microwave.
Let me know what you assume.
This sausage and cabbage pasta is a straightforward rustic dish that’s fabulously fast to make and but very satisfying. Made with principally pantry staples, this recipe can also be nice for getting the youngsters to eat extra greens.
You should utilize different veg as an alternative of the cabbage akin to kale or spinach. The latter is best wilted within the pan with the sausages as an alternative of preboiled.
When you do do this recipe, I’d like to know what you assume. Please write a remark right here on the weblog or put up a touch upon the Pasta Project Facebook page.
Your suggestions means lots to me!
Buon Appetito!
Sausage and cabbage tagliatelle from the Italian mountains.
This sausage and cabbage pasta is a straightforward rustic dish from Italy’s Trentino-Alto Adige area. It is fabulously fast to make and but very satisfying. Made with principally pantry staples, this recipe can also be nice for getting the youngsters to eat extra greens.
Substances
- 14 oz tagliatelle pasta (400g) or different pasta of your selection
- 7 oz luganega sausage (200g) or different Italian pork sausage.
- 10.5 oz savoy cabbage (300g) washed and minimize into slices
- 1 onion peeled and sliced
- 4 tbsp Parmigiano Reggiano grated
- 2-3 tbsp additional virgin olive oil.
- 1 cup vegetable broth
- 1 tbsp recent herbs (parsley, thyme, marjoram) chopped
Directions
Prepare dinner the sausage and cabbage
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Brown the sausage items in a big frying pan with just a little olive oil. Then take away and put aside. Prepare dinner the cabbage for 3-5 minutes in boiling salted water then drain. You may maintain the water for the pasta should you take away the cabbage with a slotted spoon.
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Sauté the onion in the identical pan you used for the sausage. Chances are you’ll want so as to add extra olive oil. When the onion begins to melt add the cabbage.
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Add the vegetable broth and braise the cabbage and onion for 10 minutes.
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Whereas the cabbage is braising within the frying pan, cook dinner the pasta al dente within the boiling water you cooked the cabbage in earlier than. Drain the pasta when it is prepared.
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Add the sausage again to the pan with the cabbage. Add salt and pepper to style. Combine collectively then add the cooked tagliatelle and the recent herbs. Combine once more.
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Lastly sprinkle the sausage, cabbage and pasta with grated Parmigiano. Combine once more and serve instantly.
Notes
You can even use different kinds of Italian pork sausages for this recipe. However, it’s higher if they’re slim sausages. In contrast to different sausage pasta recipes, the sausage meat isn’t crumbled after eradicating the casing. As an alternative, you must simply minimize into small bite-size items.
This recipe requires wholewheat tagliatelle however different kinds of tagliatelle are good too and even different pasta ribbons or tubes.
Some extra sausage pasta recipes to take a look at!
- Pasta alla Norcina from Umbria
- Sardinian malloreddus with sausage, tomatoes and saffron alla campidanese.
- Rigatoni alla Zozzona from Rome
- Baked ziti with spicy sausage from Naples
- Do-it-yourself maltagliati with sausage from Marche.
In case you are eager about studying easy methods to make selfmade pasta and several types of gnocchi, take a look at my store web page for some nice video on-line programs from my pals in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a replica of my autumn/winter pasta recipes cookbook!?
Extra Trentino-Alto Adige/South Tyrol
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