Pasta with sausage and black cabbage

Name: Pasta with sausage and black cabbage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 11.3 oz; Sausage 10.6 oz; Italian kale (cavolo nero) (to clean) 7.1 oz; White onions 1; Garlic 1 clove; Parmigiano Reggiano PDO cheese (to grate) 3.5 oz; White wine 3.4 oz; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

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Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Straight from the heart of Tuscany, this dish is the very essence of cozy, filling Italian food. Pasta with sausage and kale is a real staple of rustic Italian cooking. And you know what? It shows off those hearty flavors that are just perfect for chilly days. The blend of salty Italian sausage and that slightly bitter kick from cavolo nero—often called black cabbage but, hey, kale works too—creates a rich taste that's hard to fake. Folks in Central Italy absolutely love this combo, especially when they want something warm that brings everyone together.

Plus, a sprinkle of grated cheese on top melts right in, making the sauce so creamy and just a touch savory. Think of it like a cousin to pasta e fagioli or those versions with pancetta, but here, sausage really really steals the show. Making a sausage kale pasta dish like this? Honestly, it's a breeze. Especially when you need to feed a crowd or just want something real without any fuss.

It's a go-to for family lunches or casual hangouts with friends because it’s filling, pretty simple, and has that classic Italian vibe. The kind that makes you want to pass the bowl around. The kale and sausage pasta recipe is perfect for quick weeknight meals yet feels special enough for a Sunday gathering. For sure.

Every bite hits you with a mix of tender greens, juicy sausage, and pasta that soaks up all those savory juices. In Tuscany, black cabbage shines—seriously good—but any sturdy kale holds up well and brings the same rustic charm. The sauce clings to the pasta, making each forkful loaded with flavor and just the right amount of moist comfort. When you’re on the hunt for healthy pasta dishes that don’t skimp on taste, this one really checks all the boxes. It gives you a true taste of Italian home cooking—simple, bold, and meant for sharing. This is the kind of meal that not only fills your stomach but warms your soul, making it a true favorite in any Italian kitchen.

How to prepare Pasta with sausage and black cabbage

To prepare the pasta with sausage and black cabbage, first wash the cabbage and remove the central rib 1, then cut it into pieces 2. Cook in salted boiling water for 5 minutes 3.

Drain 4 and set aside both the cabbage and the cooking water. Clean and finely chop the onion 5, then remove the casing from the sausage 6 and cut it into pieces.

In a pan, heat the oil, add the onion 7 and a clove of garlic, then fry gently for 2 minutes. Add the sausage 8 and brown over medium-high heat until golden. Now deglaze with white wine 9 and scrape the pan, allowing all the alcohol to evaporate.

Meanwhile, cook the pasta in the reserved cabbage cooking water that you brought back to a boil 10. Remove the garlic from the pan 11 and add the cabbage 12, then season with salt and pepper.

Stir to combine the ingredients 13 and turn off the heat. Drain the pasta al dente and transfer it to the pan 14, then toss with a ladle of cooking water and grated Parmesan 15.

Plate 16, then finish with more grated Parmesan to taste 17 and a grind of pepper. The pasta with sausage and black cabbage is ready to be enjoyed 18!

Storage

Pasta with sausage and black cabbage can be stored in the refrigerator, in an airtight container, for 1-2 days. When ready to eat, reheat it in a pan with a little water or oil to restore the creaminess of the sauce.