Charred 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
Scale
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
