I love this seriously quick pasta. Who would think that cabbage would work in pasta? But it does!
If you can’t find pork and fennel sausages, a good quality pork sausage will work, just double the amount of fennel seeds added when sautéing the onions.

250g dried pasta
1 tbsp olive oil
½ onion, thinly sliced
1½ tsp fennel seeds
4 pork and fennel sausages (I used L’Authentique sausages from Vetro)
½ cabbage, finley sliced
1 cup mascarpone
Parmesan

Put a large pot of salted water on to boil. When boiling, add the pasta.
Meanwhile, in a large pan heat the olive oil and sauté the onion, fennel seeds and sausage meat squeezed out of their casings, stirring often to break up the meat.
When the onion is soft, add the cabbage and cook for a further five minutes. If things start to stick, add a tbsp of water.

Finally, add the mascarpone, mix and heat through. When the pasta is cooked, drain and mix with the sauce. Serve immediately topped with grated Parmesan.

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