Pasta with savoy cabbage and sausage

By GialloZafferano · 40 min

Ingredients

Instructions

1. Finely chop the chili. Remove the casing from the sausage and crumble the meat against the board with the back of a knife.
2. Remove the outer leaves of the savoy cabbage. If it is very large, halve it and score the white part of the inner stem. Cut into thin strips and set aside.
3. In a saucepan, add a drizzle of oil, the garlic and the chili, and let them infuse over the flame for a few minutes.
4. Add the sausage and brown it over high heat, stirring often. Then remove the garlic cloves.
5. Add the cabbage, lower the heat and deglaze with the white wine. Let it evaporate, then add the cherry tomatoes.
6. Season with salt and pepper and stir. Cook everything for another 10 minutes (about 25 minutes in total). Meanwhile, cook the penne in plenty of boiling salted water until very al dente, then drain it directly into the pan with the cabbage.
7. Sauté everything together for a couple of minutes, then plate. Top each dish with dollops of goat cheese and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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