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Spaghetti with Sweet Sausage and Cabbage

Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti with Sweet Sausage and Cabbage

Source: Everyday Food, November 2008


  • Coarse salt and ground pepper
  • 8 ounces spaghetti
  • 1 teaspoon olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 large red onion, halved and thinly sliced
  • 1 head Savoy or green cabbage (about 2 pounds), halved, cored, and thinly sliced
  • 1 tablespoon white-wine vinegar


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Set aside.

  2. While pasta is cooking, heat oil in a large nonstick skillet over medium-high. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate; set aside (reserve skillet with rendered fat).

  3. To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.

  4. To pasta, add cabbage mixture and sausage. Toss with enough pasta water to create a sauce. Season with salt and pepper, and stir in vinegar.


Reviews (2)

  • merrier 3 Oct, 2010

    Just made this for the second time in less than a week. I make it with red wine vinegar because that's what I have on hand.

  • marynan825 10 May, 2009

    I make this with highly spiced (italian spices) ground turkey, napa cabbage, and whole wheat pasta. It is the best!

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