Cabbage & Sausage Orecchiette
a spin on a Saint Patrick’s Day Classic
traditionally the dish is cabbage and sausage is exactly what it sounds like but I really wanted to put my spin on it ( of course ) and use it as inspiration for a orecchiette pasta dish. this ended up being so creamy, savory and full of flavor which is pretty much all my favorite aspects of a comforting pasta dish.
Cabbage & Sausage Orecchiette
serves 4-6 and the prep / cook time is about an hour.
Ingredients
* olive oil for sautéing *
4 cups - chopped green cabbage
2 Field Roast Sausages - I used the smoked apple & sage flavor
1/2 cup - diced yellow onion
1/2 cup - diced carrots
2 tbsp - minced garlic
2 tbsp - soy sauce
1/2 tbsp - red chili flake
1 cup - white wine ( can omit by using extra veg stock )
1 cup - veggie stock
1 cup - canned full fat coconut milk
1 tsp - salt
1/2 tsp - black pepper
2 tbsp - nutritional yeast
1 tsp - paprika
4 cups - orecchiette pasta
Garnish :
Violife brand parmesan cheese block shaved with a veggie peeler
Instructions
Step 1 - Prep
There is nothing worse than going to make something and realizing you don’t have the stuff ! Take this moment to gather everything.
Aside from the prep, sear off the sausages on both sides and then set them to the side to add in at the very end. Before starting the sauce get a pot of boiling water going for the pasta.
Step 2 - Start making the pan sauce
Start by sautéing your onions and carrots till golden brown, then add your garlic, cabbage and soy sauce and allow everything to combine and brown up nicely. Deglaze all that goodness with white wine and allow to reduce to cook out the alcohol. Then add in your veg stock and allow for all the flavors to come together to form a nice sauce.
Step 3 - Cook the pasta but not all the way
By this point my pasta water was boiling so I salted the water and added a bit of oil and cooked the orecchiette pasta for about 7 min. The pasta is going to finish cooking in the pasta sauce later. Once the pasta is par cooked, reserve a cup of starchy pasta water and strain the rest. After the pasta has been strained add the pasta to the pot or saute pan that has the sauteed cabbage. At this point I added in the coconut milk along with all the spices. Let that cook for about 10 min on low to medium heat to allow everything to come together.
Step 4 - Plating
Once the sauce has nicely thickened your are ready to plate and serve. If your pasta sauce is a bit thicker than you would like, you can thin it out with some of that good old fashioned pasta water.
Garnish with some vegan parmesan cheese. I really like the Violife brand parmesan cheese block as the flavor is just on point. I like to use a veggie peeler to get nice aesthetic shreds of parmesan cheese to sprinkle over top.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3