Cabbage and sausage gravy is not a rarity. However, it is much less common than one might think, in a country where the combination of both ingredients is very common in the winter months. Indeed Cabbage and sausages are a proven pairing over centuries of history.. Especially in the Northern regions, where they have adorned a large number of risottos and soups, dried pastas and timbales, rustic empanadas and stews.
What we propose is one pasta with cabbage sauce and typical Abruzzo sausage. A region where cabbages have historically played an important role in winter nutrition. As in all mountain areas, or in any case characterized by very cold winters. Areas where the remarkable resistance of cabbages to the cold has always been a true blessing.
In Abruzzo the meeting between cabbage and pork is frequent, even in dishes related to Ancient traditions that are unfortunately being lost.. Recipes linked to economies of life very different from the current ones are thus destined to be forgotten. And which would certainly make some people laugh today, but would also make many others happy.
In any case it is a important heritage of our gastronomic culture that is being lost, probably forever. I am referring, for example, to “pig’s trotters with cabbage”, “cazzarielli” (a type of small gnocchi eaten with beans, cabbage and bacon) or “ribatte”, a type of piadina cooked like crepes. with cabbage and liver sausage filling. To give just three examples.
Even the cabbage and sausage gravy we offer is quite rare these days. And therefore it deserves to be reproposed and cooked to try to relaunch it. Also because it completely adapts to current needs and tastes. AND Simple and quick to make, the flavor is excellent and familiar today., being at the same time decisive and characteristic. It is also suitable for both dry and fresh pasta. It’s perfect, for example, with me. tonnarellilong pasta typical of Abruzzo, similar to large spaghetti with a square section and now known throughout Italy.
Regarding preparation, the only recommendation (apart from the warning not to overdo it with nutmeg) is remember that you are cooking cabbage sauce, not a side dish. Then cut the cabbage leaves into small pieces and cook them as necessary so that everything is a smooth and homogeneous sauce.
- 360g linguine
- 300 g cabbage leaves, clean and without the hard parts
- 120 g fresh sausage, chopped
- ½ onion
- 1 tablespoon tomato paste
- grated pecorino cheese
- Extra virgin olive oil
Heat 3 tablespoons of oil in a frying pan and fry the finely chopped onion for 2 minutes over very low heat. Also add the crumbled sausage and sweat for another 2 minutes.
Chop the cabbage leaves into small pieces and add them to the sauce. Season with a pinch of grated nutmeg, mix well, cover and cook over moderate heat for 15 minutes, stirring several times.
Meanwhile, dissolve the tomato paste in a glass of hot water (about 200 ml), pour in the cabbage and cook for another 10 minutes, always covered and over moderate heat, stirring a couple of times.
Add 1 heaped tablespoon of grated pecorino cheese to the cabbage sauce, season with salt and evaluate its density. If necessary, add a few tablespoons of the pasta cooking water, or let it dry for a few minutes without the lid and on a higher heat.
Drain the linguine al dente, place in the pan and sauté for a minute to collect all the cabbage sauce. Serve immediately, seasoning the pasta with freshly ground pepper. Leave extra grated pecorino available for those who wish to use it.