Cabbage and Sausage

Gramigne con Verza e Salsiccia


  • 200 g gramigne
  • 200 g Italian sausage, skins removed
  • 200 g finely chopped white cabbage
  • 50 g butter
  • 1 bay leaf
  • 150 ml chicken stock
  • 150 ml milk
  • grated Parmesan, to serve 1–2 tablespoons chopped flat-leaf parsley (optional)


In a fairly small pan, fry the sausage meat and cabbage with the butter and bay over a low heat. Break the meat up with a spoon, cooking until the cabbage is sweet, soft and partly caramelised – around half an hour. Add the stock and milk and simmer gently until the sauce is thick and creamy, a further 20 minutes.

As mealtime approaches, put the pasta on to boil as usual. Drain when slightly more al dente than entirely pleasant, and add to the sauce with a small ladle (60ml) of the pasta water. Cook together over a medium heat until the sauce coats the pasta.

Delicious with a grating of Parmesan. You can add a little chopped parsley just before serving, if brown food isn’t your thing.