Marco's Sedani Rigati with Braised Cabbage by Marcoslittleitaly

Ingredients

• 500 g sedani rigati
• 500 g salsiccia or fresh coarse sausage
• 1 spitzkohl (pointed cabbage)
• 1 shallot
• 80 g parmesan cheese
• 1 tsp dried fennel seeds
• 3 tbsp olive oil
• 2-3 ladles pasta cooking water
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the Sedani rigati until al dente.
2. Remove the casing from the Salsiccia and crumble the meat into a large pan with olive oil over medium-high heat.
3. Add the finely diced shallot and dried fennel seeds to the sausage, sautéing until the meat is browned and the shallot is translucent, about 5-7 minutes.
4. Thinly slice the Spitzkohl and add it to the pan with the sausage, stirring to coat; cook for 8-10 minutes until the cabbage is wilted and tender.
5. Drain the pasta, reserving at least 3 ladles of the starchy cooking water over medium heat until well combined, about 8 min.
6. Add the cooked pasta and the reserved pasta water to the pan with the sausage and cabbage, tossing vigorously over medium heat to emulsify the sauce.
7. Stir in the grated Parmesan cheese until melted and glossy, seasoning with salt and pepper to taste before serving.