Fresh Linguine with Sausage and Cabbage
Savoy cabbage is light green and has crinkly leaves. It has a milder flavor than green or red cabbage.
- 2 chicken sausages (about 5 ounces total)
- 1 small red onion
- 1 4 ounce wedge savoy cabbage
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon cornstarch
- 3 teaspoons olive oil, divided
- 1 cup reduced sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1 12 ounce package fresh linguine
- Bring a large covered pot of water to a boil over high heat. Reduce to low and simmer covered until ready to cook pasta. Meanwhile, cut sausage into -inch-thick diagonal pieces, slice onion to make 1/2 cup, and shred cabbage to make 3 cups. In a small bowl, mix vinegar and cornstarch.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot, but not smoking. Add sausage, reduce heat to medium, and cook 1 minute. Turn sausage and cook another minute. Add remaining 1 teaspoon oil, onion, and cabbage and saute 1 minute.
- Add broth and cup cold water; bring to a boil over high heat. Stir in cornstarch mixture and pepper. Cook, stirring, until liquid is a little glossy, about 30 seconds. Set aside.
- Return pasta water to a boil over high heat. Add linguine and cook uncovered according to package directions, about 2 minutes. Drain in a colander. Add drained pasta to sausage and sauce in skillet and toss gently to combine. Divide among four plates and serve immediately.
Per serving: 424 kcal cal., 8 g fat (1 g sat. fat), 68 g carb., 4 g fiber, 4 g sugar, 19 g pro., 44 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet