Charred Hispi Cabbage & Sausage Pasta Recipe

Introduction

This charred hispi cabbage and sausage pasta is a hearty, flavorful dish that combines smoky, tender cabbage with savory sausage and creamy sauce. It’s a quick and satisfying meal perfect for weeknights when you want something comforting yet a little different.

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

1. Step 1: Heat a wide, deep frying pan over medium heat and add the olive oil. Squash the sausage meat into the pan using a spatula, breaking it into small pieces. Cook for 5-6 minutes until golden and charred in spots, then remove to a small bowl with a slotted spoon.
2. Step 2: Meanwhile, cook the penne pasta according to the package instructions. Drain, reserving some of the cooking water.
3. 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 charred in spots. Add the garlic and oregano leaves, stirring through.
4. Step 4: Return the cooked sausage meat to the pan and season with salt and pepper. Stir in the crème fraîche, wholegrain mustard, and 2-3 ladlefuls of the reserved pasta water.
5. Step 5: Add the cooked penne pasta to the pan and mix well, adding more pasta water if needed to loosen the sauce. Stir in most of the parmesan, adjust seasoning to taste, then serve sprinkled with the remaining parmesan.

Tips & Variations

• Use spicy sausages for an extra kick or swap hispi cabbage for savoy or green cabbage if unavailable.
• Add a squeeze of lemon juice at the end for brightness.
• For a vegetarian version, omit sausage and sauté mushrooms instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to restore creaminess. It’s best enjoyed fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like rigatoni, fusilli, or farfalle will work well with this sauce and ingredients.

What can I substitute for crème fraîche?

You can use sour cream or a mix of cream and yogurt as a substitute for crème fraîche to maintain the creamy texture and tang.

Charred Hispi Cabbage & Sausage Pasta Recipe

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★★★★★

5 from 112 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A flavorful and hearty pasta dish featuring charred hispi cabbage and savory crumbled sausage, brought together with creamy crème fraîche, wholegrain mustard, and topped with grated parmesan for a deliciously comforting meal.

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Ingredients

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Main Ingredients

• 1 tbsp olive oil
• 4 sausages, skins removed
• 300g penne pasta
• 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

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Instructions

1. Cook the sausage: Heat a wide, deep frying pan over medium heat. Add the olive oil and once hot, add the sausage meat by squashing it into the pan with a spatula, breaking it into small crumbled pieces. Cook for 5-6 minutes until the sausage is golden brown and charred in spots. Use a slotted spoon to transfer the cooked sausage into a small bowl and set aside.
2. Cook the pasta: While cooking the sausage, boil the penne pasta according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water for later use.
3. Char the cabbage: Using the same pan from the sausage, increase the heat to medium-high and add the chopped hispi cabbage. Cook for 6-7 minutes, stirring frequently, until the cabbage softens, turns golden, and develops charred spots.
4. Add aromatics and sausage back: Stir in the finely sliced garlic and oregano leaves into the cabbage, then return the cooked sausage meat to the pan. Season the mixture with salt and pepper to taste.
5. Create the sauce and combine: Stir in the crème fraîche and wholegrain mustard along with 2-3 ladlefuls of the reserved pasta water. Add the cooked penne pasta and mix thoroughly, adding more pasta water if needed to loosen the sauce.
6. Finish and serve: Stir in most of the grated parmesan, adjust seasoning if necessary, and serve the pasta topped with the remaining parmesan.

Notes

• You can use any type of Italian sausage, such as pork or chicken, depending on preference.
• For extra flavor, try adding a pinch of chili flakes when cooking the cabbage.
• Reserve some pasta water—it helps create a silky sauce that coats the pasta perfectly.
• If crème fraîche is unavailable, substitute with sour cream or mascarpone for a similar creamy texture.
• To make this dish gluten free, use gluten-free pasta.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Keywords: pasta, hispi cabbage, sausage, creamy pasta, quick dinner, penne, sausage pasta, easy pasta recipes