Home Cooking Recipes: Italian Sausage with Penne and Cabbage

April 18, 2010

This was inspired by a dish served at a restaurant in our area, and I think substituting the cabbage for green peas turned out beautifully.  The best part was that Hayden cleaned his plate and ate it again for lunch today.  This will be one of my go-to home cooking recipes.  Mmm…

3/4 lb penne pasta
1 lb Italian sausage, crumbled*
4 cups finely sliced green cabbage
1 clove garlic, crushed or minced
3 cups jarred pasta sauce
2 tbs olive oil
water
salt
shredded parmesan

In a large pot, cook pasta according to directions.  While cooking, prepare sausage: remove from casing and crumble (I pulsed mine in a food processor).  In a deep pan or pot, steam cabbage with just enough water to cover the bottom.  Cook until all water has been absorbed.  To the cabbage, add olive oil, sausage, and garlic .  Cook over medium-low heat 3-4 minutes then salt lightly.  Drain pasta, then add back to pot and toss with pasta sauce.  Stir in half of the sausage and cabbage and salt to taste (this will vary, depending upon how salty your jarred sauce is).  Serve in shallow bowls, topped with another spoonful of sausage and cabbage, then parmesan.

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10 Responses to Home Cooking Recipes: Italian Sausage with Penne and Cabbage

  1. Michelle Griffith on April 18, 2010 at 8:37 am

    Question is…did Hayden keep the peas out of his nose :0)

    [Reply]

  2. Michelle Griffith on April 18, 2010 at 8:40 am

    OH you didn’t use the peas…got it, was listening to my toddler as I read the recipe -lol

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    Reply:

    😉 That’s right- we are avoiding peas!

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  3. Lisa on April 18, 2010 at 10:43 am

    Oh, does this sound (and look) good! I love cabbage and pasta dishes. Thank you!

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    Reply:

    It is good- and thanks for looking! Your blog looks awesome, btw!

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  4. Lisa on April 18, 2010 at 1:49 pm

    Thank you! Yours, too. It’s a feast for the eyes. 😀

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  5. pattypunker on April 18, 2010 at 3:03 pm

    looks divine. personally not a cabbage fan, but i get why you subbed.

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    Reply:

    Ha, yes certainly could not use peas. I can handle some cooked cabbage, but it’s not my favorite vegetable. We have been getting a lot of cabbage in a CSA box, so I had to come up with something to do with it. This was really good- the cabbage just added texture and subtle flavor- complimentary- not overpowering at all.

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  6. Katherine Andrew on April 19, 2010 at 9:21 am

    Love your recipes Carrie! Just wondering, what is your favorite jared parred pasta sauce?

    [Reply]

    Reply:

    Out here, I get Trader Joe’s sauce, but at our Whole Foods there is a brand called “Ms Gooch” that is good.

    [Reply]

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