Charred Hispi Cabbage & Sausage Pasta Recipe
Introduction
This charred hispi cabbage and sausage pasta is a flavorful, comforting dish that brings together smoky sausage, tender cabbage, and creamy parmesan sauce. It’s a quick and delicious meal perfect for busy weeknights or casual dinners.
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
- Step 1: Heat a wide, deep frying pan over medium heat and add the olive oil once hot. Squash the sausage meat into the pan with a spatula, breaking it into small pieces. Cook for 5–6 minutes until golden and charred in spots. Remove the cooked sausage to a small bowl using a slotted spoon.
- Step 2: Meanwhile, cook the penne pasta according to the package instructions. Drain the pasta, reserving some of the cooking water for later use.
- Step 3: 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 softens, turns golden, and develops charred spots.
- Step 4: Add the sliced garlic and picked oregano leaves to the pan with the cabbage. Stir well, then return the cooked sausage meat to the pan. Season with salt and pepper to taste.
- Step 5: Stir in the crème fraîche, wholegrain mustard, and 2–3 ladlefuls of the reserved pasta cooking water. Then add the cooked pasta and mix everything well. Add more pasta water if the sauce needs loosening.
- Step 6: Stir in most of the grated parmesan, check seasoning, and adjust if needed. Serve the pasta sprinkled with the remaining parmesan on top.
Tips & Variations
- For extra flavor, try using smoked sausages or add chili flakes for some heat.
- If you can’t find hispi cabbage, substitute with savoy or green cabbage finely sliced.
- Add a handful of fresh spinach or rocket just before serving for a fresh, green touch.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if needed. Avoid microwaving to keep the sausage texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this recipe works well with other pasta shapes like fusilli, rigatoni, or farfalle. Just adjust the cooking time according to the package instructions.
Is this dish suitable for freezing?
While you can freeze the pasta, the texture of the cabbage may change upon thawing. For best results, freeze the cooked sausages separately and prepare the cabbage and pasta fresh when ready to eat.
PrintCharred Hispi Cabbage & Sausage Pasta Recipe
A flavorful and comforting pasta dish featuring charred hispi cabbage and savory sausage, tossed with creamy crème fraîche, wholegrain mustard, and parmesan cheese for a delightful blend of textures and tastes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: European
Ingredients
Meat and Dairy
- 4 sausages, skins removed
- 100g crème fraîche
- 30g parmesan, finely grated
Vegetables & Herbs
- 1 small hispi cabbage, roughly chopped into small pieces
- 1 garlic clove, finely sliced
- 2 oregano sprigs, leaves picked
Pantry
- 1 tbsp olive oil
- 1 tsp wholegrain mustard
- 300g penne pasta
Instructions
- Cook the sausage: Heat a wide, deep frying pan over medium heat and add the olive oil. Crumble the sausagemeat into the pan using a spatula, cooking for 5-6 minutes until golden and charred in spots. Remove the cooked sausage to a small bowl with a slotted spoon.
- Cook the pasta: Meanwhile, cook the penne pasta according to the package instructions. Drain well, reserving some of the pasta cooking water for later use.
- Cook the cabbage: In the same pan used for the sausages, cook the hispi cabbage over medium-high heat for 6-7 minutes, stirring often until softened, golden, and charred in places. Stir in the sliced garlic and oregano leaves and cook briefly until fragrant.
- Combine ingredients: Return the cooked sausage meat to the pan with the cabbage. Season with salt and pepper to taste. Stir in the crème fraîche, wholegrain mustard, and 2-3 ladlefuls of the reserved pasta water. Add the cooked penne and mix well, adding more pasta water if necessary to loosen the sauce.
- Finish and serve: Stir in most of the grated parmesan cheese, adjust seasoning if needed, and serve immediately, sprinkled with the remaining parmesan.
Notes
- Removing the sausage skins before cooking allows the meat to crumble nicely and cook evenly.
- Reserve some pasta water to help create a silky sauce and adjust the consistency as needed.
- Charred cabbage adds a smoky depth and balances the richness of the sausage and crème fraîche.
- Use good-quality parmesan for the best flavor impact.
- You can substitute other short pasta shapes like rigatoni or fusilli if penne is unavailable.
Keywords: hispi cabbage pasta, sausage pasta, creamy pasta recipe, easy weeknight dinner, charred cabbage recipes
