Fettuccine with Spicy Sausage and Cabbage Ribbons

1. 1

   In a large pot of salted boiling water, blanch the cabbage until just tender, 4 to 5 minutes.

2. 2

   Using a slotted spoon, transfer the cabbage to a colander.

3. 3

   Cool the cabbage under running water and drain well.

4. 4

   In a large skillet, heat the oil until shimmering.

5. 5

   Add the onion and a generous pinch of salt; cook over moderate heat, stirring, until softened, 7 minutes.

6. 6

   Add the sausage and cook, stirring, until no pink remains, 7 minutes.

7. 7

   Stir in the tomato sauce and cabbage.

8. 8

   Cover and simmer over moderately low heat, stirring, until the cabbage is tender, 15 minutes.

9. 9

   Return the cabbage cooking water to a boil.

10. 10

    Add the fettuccine and cook until just barely al dente.

11. 11

    Drain the pasta, reserving 1/4 cup of the cooking water.

12. 12

    Add the pasta and reserved cooking water to the cabbage sauce.

13. 13

    Cook over moderate heat, tossing, until the pasta is coated and al dente, about 2 minutes.

14. 14

    Transfer the pasta to shallow bowls, sprinkle cheese on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.