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.