Creamy Sausage Pasta with Charred Hispi Cabbage

Ingredients

• 300g Pasta (Penne, Fusilli or Paccheri)
• 4 Italian Pork Sausages (about 350g), casings removed
• 1 Small Hispi Cabbage, cut into wedges
• 1 Garlic Clove, thinly sliced
• 1 tablespoon Olive Oil
• 100g Crème Fraîche
• 1 teaspoon Wholegrain Mustard
• 30g Parmesan, finely grated
• Fresh Oregano Leaves
• Freshly Ground Black Pepper
• Salt
• 120ml Reserved Pasta Water

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, reserving about 120ml of the cooking water before draining.
2. Meanwhile, heat the olive oil in a large non-stick skillet over medium heat. Remove the sausage meat from the casings and cook, breaking it into bite-sized pieces, until deeply golden and lightly crispy. Transfer to a bowl, leaving the rendered fat in the skillet.
3. Add the Hispi cabbage to the same skillet. Cook over medium-high heat for 6–7 minutes, turning occasionally, until tender with beautifully caramelized and lightly charred edges.
4. Stir in the sliced garlic and fresh oregano. Cook for about 1 minute until fragrant.
5. Return the cooked sausage to the skillet and gently combine with the cabbage.
6. Add the crème fraîche and wholegrain mustard, stirring until smooth. Pour in the reserved pasta water a little at a time until the sauce becomes creamy and glossy.
7. Add the drained pasta and toss everything together until evenly coated.
8. Stir in most of the grated Parmesan.
9. Divide between serving bowls and finish with the remaining Parmesan, freshly ground black pepper and a few fresh oregano leaves.

instructions_source: FoodieCookHub Original