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1
Fill a pot with water and set it on high heat to get ready to cook the pasta.
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2
While you are waiting for the water to boil, we can get started with everything else.
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3
Heat the olive oil over medium-high heat in a large pan with a lid (I use my wok and a sheet tray to cover it).
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4
Add chopped bacon and cook until brown and the fat has rendered.
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5
Remove bacon pieces from the pan and set to the side.
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6
In the fat thats left in the pan, saute the onion over medium-high heat for a couple minutes until the onion starts to go limp.
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7
Now add your sliced sausage and mix with the onions.
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8
Turn the heat down to medium and let the sausage and onions cook, stirring every minute or so, to make sure that things dont burn.
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9
Continue cooking the sausage and onions for 5 to 7 minutes or until the sausages are browned.
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10
By this time your water should be boiling for your pasta.
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11
Pour pasta into the water and let it do its thing, cooking it according to the package instructions for al dente.
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12
Drain it when it reaches al dente.
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13
Into the sausage and onion mixture, add your butter and let it melt.
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14
Then add your cabbage, and salt and pepper to taste.
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15
Go easy on the salt, as we will be adding the bacon back in and some chicken stock, which can be salty.
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16
But add a good few grinds of pepper.
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17
Now stir everything together, trying not to throw it all over the stove top (speaking from experience here).
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18
When the cabbage is coated with all the goodness from the pan and is starting to wilt, pour in your chicken stock and smack a lid onto it.
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19
Leave it alone for about 10 minutes on medium heat.
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20
This will steam the cabbage and finish cooking the sausages.
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21
After 10 minutes, lift your lid and give it a stir.
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22
Taste your cabbage, and adjust the seasonings if need be.
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23
Now whichever is easier, either add the pasta to the pan with the cabbage mix, or pour everything back into the pot that you cooked the pasta in (now empty of water, please and thank you) and mix everything in there.
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24
Add your bacon pieces, mix those through and serve.
