Fettuccine with Spicy Sausage and Cabbage Ribbons

By kimvess

Ingredients

• 1 pound green cabbage (1/2 medium head), cut into 1/2-inch-wide ribbons
• 1/4 cup extra-virgin olive oil
• 1 medium red onion, finely chopped
• Kosher salt
• 1 pound spicy Italian sausage—casings discarded, meat crumbled
• 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
• 1 pound fettuccine
• Freshly grated Pecorino Romano cheese, for serving

Details

Servings 6
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

In a large pot of salted boiling water, blanch the cabbage until just tender, 4 to 5 minutes. Using a slotted spoon, transfer the cabbage to a colander. Cool the cabbage under running water and drain well.

In a large skillet, heat the oil until shimmering. Add the onion and a generous pinch of salt; cook over moderate heat, stirring, until softened, 7 minutes. Add the sausage and cook, stirring, until no pink remains, 7 minutes. Stir in the tomato sauce and cabbage. Cover and simmer over moderately low heat, stirring, until the cabbage is tender, 15 minutes.

Return the cabbage cooking water to a boil. Add the fettuccine and cook until just barely al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta and reserved cooking water to the cabbage sauce. Cook over moderate heat, tossing, until the pasta is coated and al dente, about 2 minutes. Transfer the pasta to shallow bowls, sprinkle cheese on top and serve.

Batali's Essential Tomato Sauce:
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 tablespoon finely chopped thyme
Two 28-ounce cans whole peeled tomatoes with their juices, crushed
Kosher salt

1. In a saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring, until softened and just starting to brown, 10 minutes. Add the carrot and thyme and cook, stirring, until softened, 5 minutes. Add the tomatoes and their juices and bring to a boil. Simmer over moderately low heat, stirring, until thickened and reduced to 5 cups, 30 minutes. Season with salt.

Make Ahead
The tomato sauce can be refrigerated for up to 1 week.