We love simple pasta dishes! An easy sauce, some meat and/or veggies, the pasta and then some grated cheese on top – that’s enough to make anyone of us happy. Many people swear by a simple tomato sauce, but there are other ways to create something tasty. This Pasta with Salsiccia & Savoy Cabbage has been given a simple carbonara-style sauce. Super easy to prepare and extremely tasty! The perfect weeknight dinner!
After work, nobody here really wants to spend too much time in the kitchen to get dinner on the table. After a long day at work, we like to keep things simple and easy. Minimal amount of chopping, a little bit of frying/cooking… with a delicious result. That’s all we want. Easy, right?!
You really don’t have to do much for this pasta with Salsiccia and savoy cabbage. The onions and cabbage need to be chopped, but that’s done quickly. The meat of the sausages is already seasoned, so they can be used right away. Just boil the pasta, sauté the veggies and meat in a large frying pan, then combine pasta, veggies, and meat and finish with eggs and cheese… Tadaaa. You got yourself a delicious dish ready to go.
There are many opinions when it comes to »carbonara«. That can lead to heated discussions sometimes. Which version is the is original, what is allowed, what should be avoided? We don’t really care, tbh. All versions taste somehow good when prepared properly. Regardless of whether you only use egg yolks and Parmesan or whether you add heavy cream to get a richer sauce. The pasta dish tastes good either way!
In order to (not) piss off the haters, we deliberately call our version here »carbonara style«. You can interpret that however you like. Nobody is claiming that this is an original recipe. We are not trying to step on anyone’s toes. If you want to add heavy cream, cream cheese or whatever to make this dish more suitable to your pallet – go for it! I’m sure it will be delicious as well! ;P
We used Salsiccia sausages with truffles for this dish. It works really well here. Unfortunately, you can’t get them everywhere in supermarkets. Regular Salsiccia with fennel, which is more widespread, works just as well here. If you can’t find this type of Italian sausage, just get some regular coarse sausages (e.g. the ones you can use for a BBQ) from a butcher or from the supermarket. In summer, during the BBQ season, those sausages are often on sale in supermarkets. Well, at least here in Germany. ;P
Instead of savoy cabbage, you could also use kale – just FYI. If you don’t like cabbage, you can also replace it with baby spinach. In this case, however, the spinach leaves should be added at the end and not together with the meat. When added too early, the spinach might burn or get bitter due to too much heat. You want to avoid that…
When it comes to quick and easy pasta recipes, we’ve collected quite a few recipes here on the blog over the past few years. You can see two of our favorite dishes right here: The infamous Viral Turkish Pasta has become a favorite in our house. It’s super easy to prepare and extremely tasty!
Our Gnocchi with Mushrooms, Spinach & Chorizo is not quite as viral, but no less delicious. Another family favorite! Some people will probably say that gnocchi don’t count as pasta… who cares. It’s close. That’s all that counts. Same for the carbonara. ;P
INGREDIENTS / ZUTATEN
(2 servings)
10.6 oz. (300g) short pasta (e.g. Fusilli giganti*)
some olive oil for frying
5.3 oz. (150g) Salsiccia (e.g. with truffles), mashed
1 red onion, finely diced
3-4 savoy cabbage leaves (about 7 oz./200g), in small pieces
about 1/2 cup (120ml) of water
2 medium eggs, whisked
1 oz. (30g) Parmesan cheese, grated (plus a little more)
some nutmeg, freshly grated
salt, pepper
(2 Portionen)
300g kurze Nudeln (z. B. Fusilli giganti*)
etwas Olivenöl zum Anbraten
150g Salsiccia (z.B. mit Trüffel), zerdrückt
1 rote Zwiebel, fein gewürfelt
3-4 Wirsingkohlblätter (etwa 200g), in Stücken
etwa 120ml Wasser
2 Eier (M), verquirlt
30g Parmesan, gerieben (plus etwas mehr)
etwas Muskatnuss, frisch gerieben
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Bring a large cooking pot with salted water to a boil. In the meantime, prepare the ingredients for the dish. Remove the sausage meat from the casings and mash it a bit to get smaller pieces. Peel and finely dice the onion. Clean, wash, and dry the savoy cabbage leaves and cut them into bite-size pieces. Remove thicker parts from the stalks.
2. Cook the pasta according to the instructions on the package until »al dente«. This took about 11 minutes with the pasta we used. Drain the pasta and collect some pasta water for the sauce.
3. While the pasta is cooking, heat a second cooking pot or Dutch oven with some olive oil. Fry the Salsiccia briefly, then add the onion and savoy cabbage. Season with a little freshly grated nutmeg, salt, and pepper. Let the meat and cabbage cook for about 8-9 minutes, while stirring often. Add a little water from time to time, so the cabbage cooks faster. Thick cabbage leaves may take a little longer to cook through.
4. Add the drained pasta to the cooking pot/Dutch oven with the meat and cabbage. Remove from the heat, add the slightly whisked egg, as well as the Parmesan. Mix well while gradually also adding some pasta water to create a creamy sauce that sticks to the pasta. Season with some more salt and pepper, if needed. Divide between bowls, sprinkle with some extra grated Parmesan and serve immediately.
1. Einen großen Topf mit Salzwasser zum Kochen bringen. In der Zwischenzeit die Zutaten vorbereiten und bereitstellen – die Salsiccia aus den Därmen entfernen und das Brät zerdrücken. Die Zwiebel schälen und fein würfeln. Die Wirsingkohlblätter säubern, waschen, trocknen und dann in mundgerechte Stücke schneiden – die dickeren Teile des Strunks entfernen.
2. Die Nudeln im Salzwasser nach Packungsanleitung kochen, bis sie »al dente« sind – bei uns hat das 11 Minuten gedauert. Die fertigen Nudeln abgießen und etwas Nudelwasser auffangen.
3. Während die Nudeln kochen, einen großen (gusseisernen) Topf mit etwas Olivenöl erhitzen. Die zerdrückte Salsiccia kurz scharf anbraten, dann die Zwiebel und den Wirsing dazugeben. Mit etwas frisch geriebener Muskatnuss, Salz und Pfeffer würzen. Das Fleisch und den Kohl unter ständigem Rühren für etwa 8-9 Minuten köcheln lassen – zwischendurch immer wieder etwas Wasser zum Topf dazugeben, damit der Kohl weicher wird. Sind die Kohlblätter recht dick, kann es auch ein wenig länger dauern mit dem Durchgaren.
4. Die abgetropften Nudeln in den Topf mit dem Fleisch und Wirsing dazugeben. Den Topf vom Herd ziehen und die verquirlten Eier und den geriebenen Parmesan dazugeben. Alles gut vermengen und nach und nach Nudelwasser dazugeben – das Ei und das Nudelwasser sollten sich zu einer cremigen Soße verbinden. Nach Belieben noch einmal mit etwas Salz und Pfeffer würzen. Auf Schüsseln aufteilen, mit etwas mehr geriebenem Parmesan bestreuen und umgehend servieren.
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Here is a version of the recipe you can print easily.
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Pasta with Salsiccia & Savoy Cabbage (Carbonara Style)
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:25
- Yield: 2 1x
- Category: Pasta
- Cuisine: International
Description
A delicious and easy to prepare dish the whole family loves: Pasta with Salsiccia & Savoy Cabbage (Carbonara Style). So good and perfect for a weeknight dinner!
Ingredients
10.6 oz. (300g) short pasta (e.g. Fusilli giganti*)
some olive oil for frying
5.3 oz. (150g) Salsiccia (e.g. with truffles), mashed
1 red onion, finely diced
3-4 savoy cabbage leaves (about 7 oz./200g), in small pieces
about 1/2 cup (120ml) of water
2 medium eggs, whisked
1 oz. (30g) Parmesan cheese, grated (plus a little more)
some nutmeg, freshly grated
salt, pepper
Instructions
1. Bring a large cooking pot with salted water to a boil. In the meantime, prepare the ingredients for the dish. Remove the sausage meat from the casings and mash it a bit to get smaller pieces. Peel and finely dice the onion. Clean, wash, and dry the savoy cabbage leaves and cut them into bite-size pieces. Remove thicker parts from the stalks.
2. Cook the pasta according to the instructions on the package until »al dente«. This took about 11 minutes with the pasta we used. Drain the pasta and collect some pasta water for the sauce.
3. While the pasta is cooking, heat a second cooking pot or Dutch oven with some olive oil. Fry the Salsiccia briefly, then add the onion and savoy cabbage. Season with a little freshly grated nutmeg, salt, and pepper. Let the meat and cabbage cook for about 8-9 minutes, while stirring often. Add a little water from time to time, so the cabbage cooks faster. Thick cabbage leaves may take a little longer to cook through.
4. Add the drained pasta to the cooking pot/Dutch oven with the meat and cabbage. Remove from the heat, add the slightly whisked egg, as well as the Parmesan. Mix well while gradually also adding some pasta water to create a creamy sauce that sticks to the pasta. Season with some more salt and pepper, if needed. Divide between bowls, sprinkle with some extra grated Parmesan and serve immediately.
Notes
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