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Spaghetti with Sweet Sausage and Cabbage

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

Everyday Food, November 2008 http://www.marthastewart.com/337818/spaghetti-with-sweet-sausage-and-cabbage
  • Prep Time 25 minutes
  • Total Time 35 minutes
  • Serves 4

Ingredients

    • 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

Directions

  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.

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