Fettuccine With Sausage and Cabbage

Fettuccine With Sausage and Cabbage
Kana Okada
Tender cabbage and browned sausage meat turn simple fettuccine into a delicious meal.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

8
ounces
fettuccine (1/2 box)
2
tablespoons
olive oil
3/4
pound
Italian sausage links, casings removed
1/2
small Savoy cabbage, thinly sliced (about 6 cups)
3
shallots, sliced
kosher salt and black pepper
3/4
cup
low-sodium chicken broth
1/4
cup
chopped fresh chives

Directions

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.
  3. Wipe out the skillet and heat the remaining oil over medium heat.
  4. Add the cabbage, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
  5. Add the chicken broth and simmer until the cabbage is tender, 3 to 4 minutes.
  6. Add the cabbage mixture to the pasta, along with the sausage and chives, and toss to combine.
Kate Merker
August 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 175
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 26 mg
  • Sodium 822 mg
  • Protein 20 g
  • Carbohydrate 54 g
  • Sugar 6 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 59 mg
What does this mean? See Nutrition 101.

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