Sunday, May 15, 2005

Spaghetti with Sweet Sausage and Cabbage

Spaghetti with Sweet Sausage and Cabbage (Adapted from Everyday Food)

8 ounces dry whole-wheat spaghetti
1 teaspoon olive oil
16 ounces sweet Italian turkey sausage, casing removed
1 cup thinly sliced red onion
2 tablespoons water
2 pounds Savory cabbage, halved, cored and thinly sliced
salt and fresh ground black pepper
1 tablespoons white-wine vinegar

In a large pot of boiling salted water, add pasta and cook according to package directions. Reserve one cup of the pasta water - drain pasta and return to the pot, off heat.

Meanwhile, heat oil in a large skillet over medium-high. Add sausage and cook, stirring to crumble, until browned, about 4 to 6 minutes. Transfer cooked sausage to a plate.

Into the drippings in the skillet, add onion, water and as much cabbage that you can fit into the skillet - season with salt and fresh ground black pepper. Cover and cook until tender, tossing occasionally and adding the remaining cabbage as soon as it will fit, about 6 to 10 minutes.

Add cabbage mixture and cooked sausage to the pasta - toss with enough of the reserved pasta water to create a sauce. Season to taste with additional salt and fresh ground black pepper - stir in vinegar and serve.

Makes about 4 servings.

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