Recipes Ingredients Meat & Poultry Pork Recipes Spaghetti with Sweet Sausage and Cabbage 3.8 (71) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather. 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 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. 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). 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. 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. Rate it Print