Pasta With Sausage, Caramelized Cabbage and Goat Cheese Recipe (2024)

Loooove this! I’ve made it twice, once with regular green cabbage and once with the called-for savoy. There really wasn’t a flavor difference, so don’t stress if using whatever cabbage you have on hand. The second time around, I also did what others recommended: I doubled the sausage (which, conveniently, is a full standard package instead of half), and I added a light sprinkle of red pepper flakes at the end. Those two adjustments took this from a great recipe to an out-of-this-world recipe.

Cabbage sautéed in sausage fat?! Why yes!! Very good quick meal. I used pasta water in place of cream and extra goat cheese. More thyme and some Aleppo pepper flakes. Will make again!!

Made this with Beyond Beef Sausage. A good vegetarian option.

I cooked it exactly to the directions and it's very much a comfort food. Next time, I would increase the sausage. But ir's good as written.

This was a hit at our house! We also added red pepper flakes at the end as others have mentioned. I like the idea of adding lemon at the end too, will try that next time.We also used half a red onion instead of a yellow onion since that’s all we had, and I think it helped up the flavor a bit in a good way.

Use nite wine instead of heavy cream —

As others recommended I cut down the cream - in my case to 1/2 cup - and made up the rest with Pasta Water. It was still plenty creamy. I also added red pepper flakes for a little zing.I also would cook the pasta later so that it was ready around the same time as the cabbage. The recipe as written resulted in me adding very cold pasta to my cabbage and sausage mix.Other than that this was an excellent dish.

Made as others have suggested: used 1 pound cavatelli pasta and 1 pound sweet sausage. Increased goat cheese to 5 oz (half of fresh market package.) Reduced cream to a drizzle and substituted reserved pasta water. Added 1/2 tsp red pepper flakes and juice of half lemon. Put hungry 14 yo on Parmesan grater, and everyone asked for seconds.

Delicious! Bought hot Italian sausage by mistake, so used that. My husband hates goat cheese, so subbed ricotta and Parmesan. Cut the heavy cream in half and used beef broth for the rest of the liquid. We loved it and will make again.

I added a tablespoon of reserve bacon grease I keep around for cooking (the cabbage/onion mixture was way to dry) and garlic. Red pepper flakes and more seasoning in general amped the flavor up, but I tend to do that with recipes as it is. I have a dairy allergy so I subbed in half a cup of unsweetened almond milk, and we each tossed the pasta in our own cheeses at the very end. This was a winner!

Delicious. I doubled the sausage and pasta but not the rest of the ingredients and it was fantastic. comfort food for sure.

Sharing this for those who are intrigued by the recipe, but who (like me) want a quick dinner with only most of the ingredients…. We added some hot chili flakes to the sausage (raw brats), used about a cup of sour cream instead of the cream and feta. Also used regular cabbage instead of savoy. In the end, quite tasty! Would love to try the true recipe next time becuase the flavor profile is spot on!

This is my new favorite pasta. The goat cheese works wonders to create a delicious sauce without being a goat-cheese-forward recipe. Made mine with a bit more sausage and less cream. Added red pepper flake and a squeeze of lemon at the end like others mentioned.

Great basic recipe! I used 2x the pasta and sausage and much less cream, subbing a combo of pasta water and chicken stock. Maybe I used more cabbage, I didn't weigh it. I used fennel instead of thyme since that's what I had, and it was nice too. I will certainly keep this in my back pocket for future weeknight meals!

Made this for the first time. Used regular cabbage from my garden - about 2/3 of a medium sized head, and a large onion. Cut back on the goat cheese by 1 oz and cream by 1/4C. Cooked pasta really al dente and Added almost a full cup of pasta water which made it nice and creamy but not gooey. Used 6 oz sausage (it’s what I had). Was delicious.

We made this with precooked brats from Trader Joe’s, and sour cream and Parmesan instead of goat cheese and cream. Dill instead of thyme. It was a a huge hit. Yes I know I deviated from the recipe but I’m sharing to say this is really flexible.

This was surprisingly flat. This needed a huge hit of acid

I followed guidance and subbed chicken broth for cream, added chili flakes and a bit more goat cheese. Also added a can of cannellini beans to boost the protein.

Really loved this recipe and it worked well to sub non-dairy ingredients. One swap I’ll make it the future is to do spicy sausage instead for an extra kick of spice

This was so good and very straightforward to make. I cooked the cabbage a extra long so it was pretty much totally browned at that end. It hit the spot. I think this will become a go-to weeknight dish.

There was NO cabbage at the store?!? So I used a package of Coleslaw base. It worked beautifully - and less chopping for me - Yay.Lovely meal. Easy. Fast. Appreciated by my family. On repeat.

we used 1lb orecchiette which resulted in lovely little cups filled with sausage crumbles(!), surrounded by cabbage and onion. other tweaks based on pantry supplies and with great thanks to the suggestions of others include: .5lb mild .5lb spicy Italian sausage, 5oz goat cheese, approx 3/4c pasta water, topped with freshly grated Parmesan cheese. we also added approx 3 ounces of grated mozzarella that melted in to add creaminess and cohesiveness. soooooooooooo delicious and easy!

we used 1lb Orecchiette. . . lovely ittle cups of cheesy sausage crumbles(!), surrounded by cabbage and onions. used .5 lb mild .5 lb spicy italian sausage, 5oz goat cheese, 3/4 cup pasta water and topped with fresh grated parmesan. (thanks so much to fantastic suggestions of others!). we also added about 3oz of mozzarella which melted in for added creaminess cohesiveness. soooooooooooo delicious and easy, especially on a monday night!

Subbed in grana padana for goat cheese, a splash of half and half instead of cream. I didn’t want to go to the store. I added lemon zest and Aleppo pepper. This is a terrific dish. Will make again in the Sunday pasta rotation, Thanks!

This is like a combination of the Haluski and Sausage Carbonara on this site, and not as good and more work than both. Tasty, but not tasty enough for the effort (and calories!).

I added chopped leaks. Finished it with chives, a dollop of sour cream and lemon zest.