You are here

Fresh Linguine with Sausage and Cabbage

Fresh Linguine with Sausage and 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

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


Add a comment