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Charred hispi cabbage & sausage pasta

A serving of charred hispi cabbage & sausage pasta

Charred hispi cabbage & sausage pasta

Name: Charred hispi cabbage & sausage pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 4 sausages skins removed; 300g penne; 1 small hispi cabbage roughly chopped into small pieces; 1 garlic clove finely sliced; 2 oregano sprigs leaves picked; 100g crème fraîche; 1 tsp wholegrain mustard; 30g parmesan finely grated

Helena Busiakiewicz

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 5 out of 5.5 ratingsRate

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Have cabbage and sausages in the fridge? Here's a delicious way to combine all them into this storecupboard saviour that's perfect for busy weeknights

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
4 sausages

skins removed
300g penne
1 small hispi cabbage

roughly chopped into small pieces
1 garlic clove

finely sliced
2 oregano sprigs

leaves picked
100g crème fraîche
1 tsp wholegrain mustard
30g parmesan

finely grated

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Nutrition: Per serving

kcal561
fat26g
saturates12g
carbs60g
sugars4g
fibre6g

high
protein19g
salt0.88g

Method

step 1

Heat a wide, deep frying pan over a medium heat and, once hot, pour in the olive oil. Squash the sausagemeat into the pan using a spatula, crumbling it into small pieces. Cook for 5-6 mins until golden and charred in spots. Remove to a small bowl using a slotted spoon.
step 2

Meanwhile, cook the pasta following pack instructions, then drain, reserving some of the water.
step 3

Cook the cabbage in the pan you used for the sausage for 6-7 mins over a medium-high heat, stirring often until softened, golden and charred in spots. Stir in the garlic and oregano leaves. Return the sausagemeat to the pan and season.
step 4

Stir in the crème fraîche, mustard and 2-3 ladlefuls of the reserved pasta cooking water, then stir in the pasta. Mix well, adding more of the water to loosen, if needed. Stir in most of the parmesan and check for seasoning, then serve sprinkled with the remaining parmesan.

Recipe from Good Food magazine, December 2025

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A star rating of 5 out of 5.5 ratings

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