Directions
- 1Cut the cabbage into quarters.
- 2Dice the onion.
- 3In a piping hot pan, add some olive oil and place the cabbage to charr.
- 4Once the cabbage is charred, remove and set aside.
- 5In the same pan, cook 1 pound of Italian sausage until browned.
- 6Add the diced onion, and a little more olive oil.
- 7Cook the onions until soft and opaque. Don't let them brown.
- 8Add a pinch of dried chili flakes.
- 9Chop the charred cabbage, removing the core and slicing finely.
- 10Add the sliced cabbage to the pan with sausage and onions.
- 11Mix everything, cover with lid, and let it cook for about 5 minutes.
- 12Add butter and red wine vinegar.
- 13Season with a pinch of salt and a generous amount of fresh cracked black pepper.
- 14Boil water, add the packery and cook for 18 minutes.
- 15Grate some Parmigiano Reggiano.
- 16Turn off the heat. Add the cheese to the cabbage, sausage and onions mixture and mix well.
- 17Add finely chopped parsley.
- 18Drain the pasta and add it straight to the sauce. Add some cooking liquid from the pasta and mix gently.
- 19Drizzle with olive oil and serve.
Ingredients
- 1 package packery
- 1 unit cabbage
- 1 pound Italian sausage
- 1 unit onion
- 2 tablespoons olive oil
- 1 pinch dried chili
- 2 pieces butter
- 1 tablespoon red wine vinegar
- 1 pinch salt
- 1 generous amount fresh cracked black pepper
- 1 cup Parmigiano Reggiano
- 1 handful finely chopped parsley
- 2 ladle cooking liquid
Equipment
cast iron panknifecutting boardladletongslid
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