Charred Hispi Cabbage and Sausage Pasta Recipe
Introduction
This charred hispi cabbage and sausage pasta is a deliciously hearty meal with a perfect balance of smoky, creamy, and savory flavors. Quick to prepare, it combines tender cabbage, flavorful sausage, and a creamy sauce that coats the penne beautifully. It’s an easy dinner that feels special any night of the week.
Ingredients
- 1 tbsp olive oil
- 4 sausages, skins removed
- 300g penne
- 1 small hispi cabbage, roughly chopped into small pieces
- 1 garlic clove, finely sliced
- 2 oregano sprigs, leaves picked
- 100g crème fraîche
- 1 tsp wholegrain mustard
- 30g parmesan, finely grated
Instructions
- Step 1: Heat a wide, deep frying pan over medium heat and add the olive oil once hot. Squash the sausagemeat into the pan using a spatula, breaking it into small pieces. Cook for 5-6 minutes until golden and charred in spots. Remove the sausage to a small bowl using a slotted spoon.
- Step 2: Meanwhile, cook the penne according to the package instructions. Drain the pasta, reserving some of the cooking water.
- Step 3: In the same pan used for the sausage, cook the hispi cabbage over medium-high heat for 6-7 minutes, stirring often until softened, golden, and slightly charred. Add the garlic and oregano leaves, stirring to combine.
- Step 4: Return the cooked sausage to the pan and season with salt and pepper to taste.
- Step 5: Stir in the crème fraîche, wholegrain mustard, and 2-3 ladlefuls of the reserved pasta water. Mix well, then add the drained pasta and toss until everything is well coated. Add more pasta water if needed to loosen the sauce.
- Step 6: Stir in most of the parmesan cheese, adjust seasoning if necessary, and serve topped with the remaining parmesan.
Tips & Variations
- Use spicy sausages for a bit of heat or switch to vegetarian sausages for a meat-free option.
- Add a handful of fresh spinach or rocket leaves at the end for extra greens and color.
- If you prefer a creamier sauce, stir in a splash of cream along with the crème fraîche.
- For a sharper flavor, add a squeeze of lemon juice just before serving.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce. The pasta is best enjoyed fresh but reheats well with care.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage?
Yes, you can substitute hispi cabbage with savoy or green cabbage. Just chop it finely and cook until softened and slightly charred.
What kind of sausages work best in this recipe?
Pork sausages are traditional and work great, but you can also use chicken or turkey sausages depending on your preference. Removing the skins helps the meat break up and brown evenly.
PrintCharred Hispi Cabbage and Sausage Pasta Recipe
A deliciously hearty and comforting pasta dish featuring charred hispi cabbage and savory sausage crumbles, combined with creamy crème fraîche, subtle mustard, and a sprinkle of Parmesan. This recipe offers a wonderful blend of textures and flavors with a quick stovetop cooking method perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Ingredients
Protein and Dairy
- 4 sausages, skins removed
- 100g crème fraîche
- 30g Parmesan, finely grated
Vegetables and Herbs
- 1 small hispi cabbage, roughly chopped into small pieces
- 1 garlic clove, finely sliced
- 2 oregano sprigs, leaves picked
Pantry and Staples
- 1 tbsp olive oil
- 300g penne pasta
- 1 tsp wholegrain mustard
Instructions
- Cook the Sausage: Heat a wide, deep frying pan over medium heat and add the olive oil. Crumble the sausage meat into the pan using a spatula, breaking it into small pieces. Cook for 5-6 minutes until the sausage is golden brown and has charred spots. Remove the cooked sausage with a slotted spoon and set aside in a small bowl.
- Cook the Pasta: While the sausage is cooking, boil the penne pasta according to the package instructions. Drain the pasta but reserve 2-3 ladlefuls of the pasta cooking water for later use.
- Char the Cabbage: In the same pan used for the sausage, cook the chopped hispi cabbage over medium-high heat for 6-7 minutes. Stir often until the cabbage is softened, golden, and has some charred spots.
- Add Garlic and Oregano: Stir in the finely sliced garlic and picked oregano leaves into the cabbage. Return the cooked sausage to the pan, season the mixture with salt and pepper to taste, and mix well.
- Create the Sauce: Stir in the crème fraîche, wholegrain mustard, and 2-3 ladlefuls of the reserved pasta water to the pan. Combine thoroughly until the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the drained penne pasta to the pan and mix well with the sauce, adding more reserved pasta water if needed to loosen the sauce.
- Finish and Serve: Stir in most of the grated Parmesan, checking seasoning and adjusting if necessary. Serve the pasta sprinkled with the remaining Parmesan.
Notes
- Removing the sausage skins before cooking helps the meat crumble nicely and char evenly.
- Saving some pasta water is key to achieving a creamy, silky sauce that clings beautifully to the penne.
- Charred cabbage adds smoky depth that complements the sausage’s richness.
- Adjust seasoning after combining all ingredients since both sausage and Parmesan add saltiness.
- You can substitute penne with another short pasta shape like rigatoni or fusilli if preferred.
- For a lighter option, substitute crème fraîche with Greek yogurt but add it off the heat to prevent curdling.
Keywords: hispi cabbage pasta, sausage pasta, creamy sausage pasta, charred cabbage recipe, quick stovetop pasta
