Whole wheat pasta with braised cabbage and sausage

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Savoy cabbage150 g
• Italian sausage50 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Remove the sausage casing and crumble the meat; discard any damaged outer leaves and the tough rib of the savoy cabbage, wash it and slice into thin strips; peel the onion and slice it thinly.
2. Heat the olive oil in a wide frying pan over medium heat and brown the sausage for 4–5 minutes, breaking it up, until golden.
3. Add the onion and cabbage with a splash of water and a pinch of salt, cover and braise over medium-low heat for 15 minutes, stirring now and then, until the cabbage is soft and sweet; add more water if it dries out.
4. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
5. Drain it, keeping a small ladle of the cooking water, and toss it with the cabbage for a minute, loosening if needed; finish with black pepper.