Rating: 4.5 stars
28 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 10
  • 5 star values: 14

Serve a heart-warming veggie, sausage, and pasta toss for a quick dinner on a cool night.

Lidia Bastianich
Recipe by Cooking Light December 2004

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.

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  • While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.

  • Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

Source

La Cucina di Lidia (Lidia's Italian Kitchen), Lidia's Italian-American Kitchen, Lidia's Family Table; Felidia, Becco, Esca, New York City; Lidia's Kansas City; Lidia's Pittsburgh

Nutrition Facts

385 calories; calories from fat 21%; fat 8.9g; saturated fat 3.2g; mono fat 3.8g; poly fat 1.2g; protein 17.3g; carbohydrates 64.3g; fiber 8.3g; cholesterol 18mg; iron 3.8mg; sodium 658mg; calcium 119mg.
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