top of page

Fusilli with Chicken Sausage, Cabbage, and Tomatoes

(by Kim Marshall)

(adapted from Williams-Sonoma) 6 T. extra virgin olive oil 1 large onion, chopped

2 large cloves garlic, minced 1 lb. green, red, or Savoy cabbage, trimmed and cut into julienne strips 10 oz. ripe plum tomatoes, peeled and chopped, or 1 large can plum tomatoes, drained and chopped salt and freshly ground pepper 10 oz. chicken sausage, crumbled 1 lb. fusilli or other corkscrew-shaped pasta

grated Parmesan cheese, to taste

red pepper flakes, to taste In large frying pan, heat 3 T. olive oil over medium heat.

Add onion and sauté, stirring frequently, until lightly golden, about 3 minutes.

Add garlic and sauté about 30 seconds.

Add cabbage and continue sautéing for 2 minutes.

Add tomatoes, and season to taste with salt and pepper.

Stir well, cover pan with lid slightly ajar, and simmer over low heat, stirring occasionally until the liquid evaporates, about 40 minutes. In small frying pan, heat remaining 3 T. olive oil over medium heat.

Add sausage and cook, stirring occasionally until lightly browned, about 6 minutes. Meanwhile, bring 5 qts. of salted water to boil.

Add fusilli and cook until al dente. Drain pasta and arrange on warm platter.

Pour cabbage sauce over pasta and toss well.

Sprinkle with crumbled sausage, Parmesan cheese, and red pepper flakes.


(Read The Mom in the Mink-Collared Sweater, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page