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Cabbage and Smoked Sausage Pasta

Cabbage and Smoked Sausage Pasta

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Sami

My mother first created this for our family in high school. Now that I'm on my own, I make it at least once a month. It is so comforting!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 845 kcal
  • 42%
  • Fat:
  • 51.2 g
  • 79%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1401 mg
  • 56%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.
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Reviews

Mr Humbo
117
10/19/2008

This is a great recipe for cabbage lovers -like me. My prep is alittle different. I use the same ingredients but slice rather than shred and I also throw in a big sliced onion and about a cup of beef stock. Into the big frying pan it all goes until tender. Finally I dump the pasta in a well I made in the middle of the cabbage and align pieces of the sausage around the pan like spokes on a wagon wheel for presentation. (I fry the sausage first - sometimes I use Keeebassa) I this p

stephcooks
29
10/24/2008

I made this recipe the other night for dinner. My husband loved it! I followed the recipe as written except I used a small head of cabbage and added one sliced onion. I also put in more garlic than called for because we love garlic. We forgot to put the cheese on top but it was great without it. This recipe is a keeper.

mermaid
26
10/23/2008

I leave out the garlic because I can't have it. 15 minutes cook time on the cabbage is too long. You will get a bitter tasting, very pronounced cabbage flavor by cooking it that long. No more than 7 or 8 minutes is plenty.