Pappardelle with Sausage and Savoy Cabbage

Recipe

Cook the pasta in plenty of boiling salted water until al dente. Drain and reserve a mugful of the cooking water.

Meanwhile, quarter the cabbage, remove the core and slice as finely as possible.

Heat a large frying pan and add a little oil, split the sausages, and add the insides to the pan, use a wooden spoon to break the meat up into chunks whilst you're frying. Once golden, add the cabbage, garlic and butter.

This will look like a huge amount of cabbage, but it will cook down. Stir as best you can and try to coat it all in the buttery juices. Continue frying and stirring for about 5mins until the cabbage is completely cooked, season well.

Tip the pasta into the pan along with the cheese and 2 tbsp cooking water. Stir the pasta into the cabbage, be patient after a minute or so, the cheese will melt and form a lovely shiny sauce that clings to the pasta, add some more pasta water if you need to.

Sprinkle over the pine nuts and serve.