Rigatoni with Sausage And Cabbage

Ingredients

1 pound Mild Italian Sausage

6 cups green cabbage (about half a medium cabbage)

1 cup red sweet onion diced

2 cloves garlic minced

1/4 cup butter

1 1/2 teaspoons fennel seed

1 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

2 tablespoons tomato paste

1/2 cup water

15 oz cannellini beans drained

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

14 oz rigatoni cooked to al dente

1 teaspoon dried rosemary plus fresh for garnish

1/3 cup Extra Virgin olive oil

1 cup parmesan freshly grated

Instructions

Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Using a cutting board and a Chef’s or Santoku knife, shred half of a medium green cabbage, enough to make 6 cups.

Dice the red sweet onion. Mince the garlic.

Make the Cabbage Sausage Dish

In a large casserole braiser or skillet brown the Italian sausage over medium heat. Once browned, transfer to a bowl with a slotted spoon and keep warm.

Melt the butter in the same pan over medium low heat. Sauté the diced onion and minced garlic until tender.

Add to this the fennel seed, red pepper flakes, and smoked paprika. Stir to combine and cook for 1-2 minutes.

Make a hole in the center of the pan and stir in the tomato paste. Cook for 30-40 seconds, stirring until glazed. Then mix into the onion mixture.

Add the shredded cabbage, and mix to combine. Pour 1/2 cup water over the cabbage. Cover and cook for 5-7 minutes.

Next, add the drained cannellini beans and reserved browned sausage to the cabbage mixture. Stir to combine. Season with kosher salt and freshly ground black pepper. Cover and allow to simmer for 12-15 minutes to allow the flavors to meld.

Prepare the Pasta

While the sausage dish is simmering, heat a medium saucepan with water, about 2/3 full. Cover and bring to a boil. Then add the rigatoni. Cook to al dente, according to package directions, approximately 10-12 minutes.

Once the pasta has reached al dente, transfer the rigatoni with a slotted spoon to the cabbage dish. Retain the pasta water to use, if needed.

Carefully fold the pasta into the cabbage mixture to combine, as the pan may be getting rather full at this point. When thoroughly mixed in, season with fresh or dried rosemary. If needed, spoon in pasta water, 2 tablespoons at a time until you have a nice consistency for serving.

To serve, spoon mixture onto pretty plates or pasta bowls and drizzle with extra-virgin olive oil. Sprinkle with freshly grated parmesan. If desired, garnish with fresh rosemary. Serves 6-8.