Cabbage & Sausage One-Pot Pasta - This one-pot pasta eats like pure comfort: juicy sausage coins, silky-sweet cabbage ribbons, and tender noodles all coated in a savory, peppery sauce. The cabbage turns mellow and lightly jammy as it simmers, balancing the sausage richness with a gentle sweetness and a little bite. A splash of broth and tomatoes creates a glossy, spoonable base that feels hearty without being heavy. Best of all, everything cooks in one pot in about 40 minutes, so cleanup is minimal and weeknights stay simple.

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Cabbage & Sausage One-Pot Pasta - This recipe works because the pot becomes a controlled flavor-building system: you sear the sausage first to caramelize the edges and leave browned bits behind, then you sweat the aromatics in that fat so they turn sweet instead of sharp. Cabbage is the quiet hero here. When it hits the hot pan with salt, it collapses into tender strands and releases moisture; that liquid helps deglaze the browned bits so nothing is wasted, and the cabbage gradually melts into the sauce for a creamy-looking finish without cream. After testing a few approaches, I found that adding the pasta directly to the simmering liquid is the key to a cohesive sauce. The starch that leaches out as the pasta cooks thickens the broth-tomato base into something velvety, while the timing keeps the noodles tender but not mushy. Another testing win: keeping the simmer gentle and stirring in short intervals prevents scorching and guarantees the pasta cooks evenly. This shows how basic ingredients create something special—sausage, cabbage, pasta, and pantry seasonings—when you understand what each step is doing. The method is straightforward but delivers professional results because it relies on technique over complexity: sear for depth, deglaze for concentration, and simmer for integration. Once you learn that pattern, you can swap sausage styles, adjust heat, or fold in greens and still get a reliable, restaurant-style bowl every time.

Dietary Notes

✓ One-Pot Weeknight Dinner
✓ Budget-Friendly Ingredients
✓ Savory Tomato-Broth Sauce
✓ Minimal Cleanup

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Why You'll Love This

Big Comfort, Simple Method: Sear, deglaze, and simmer in one pot for a deep, satisfying sauce.
Reliable Texture: Pasta cooks directly in the liquid so the starch thickens everything into a velvety finish.
Flexible Flavor: Use mild or spicy sausage and adjust heat, herbs, and acidity to match your mood.
Smart Leftovers: Holds well for meal prep and reheats with a splash of broth to stay tender and saucy.

Cabbage & Sausage One-Pot Pasta

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 5

🔥 Cook Time: 25min

🥨 Yield: 4

🍞 Method: Simmering

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

12 oz Italian sausage links, casings removed
1 medium yellow onion, thinly sliced
4 cloves garlic cloves, minced
5 cups green cabbage, cored and thinly sliced
2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes
3 1/2 cups chicken broth
10 oz short pasta, such as ditalini or small shells
1 tsp smoked paprika
1/4 tsp red pepper flakes
1/2 cup Parmesan cheese, freshly grated
1 tbsp fresh lemon juice
to taste kosher salt
to taste black pepper, freshly cracked

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✏️

Italian sausage links, casings removed Choose sausage with visible fat for better searing; that fat helps caramelize the meat and later emulsify into a creamy, glossy sauce. If it spits, lower the heat slightly so the edges brown instead of steaming, which guarantees a restaurant-style depth.
yellow onion, thinly sliced Slice the onion thin so it softens quickly and turns sweet as it simmers, building flavor without extra time. Let it sweat in the sausage drippings until translucent; rushing this step can leave harsh onion bite in an otherwise cozy one-pot dinner.
garlic cloves, minced Mince garlic small so it perfumes the pot fast, then cook briefly until fragrant; over-browning can taste bitter and muddy. If you love stronger garlic, add half now and fold the rest in at the end for a fresher, punchier finish.
green cabbage, cored and thinly sliced Cut cabbage into thin ribbons so it becomes tender and silky rather than crunchy; thick chunks can stay watery and resist softening. As it wilts, it releases moisture that helps deglaze browned bits, making the sauce velvety and cohesive.
tomato paste Cook the paste for about a minute so it darkens and caramelizes slightly; this concentrates flavor and removes any raw, tinny edge. If the pot looks dry, splash in a tablespoon of broth to prevent scorching while still building a rich base.
diced tomatoes Diced tomatoes add acidity that cuts sausage richness and keeps the final bowl balanced instead of heavy. If your tomatoes taste sharp, let the simmer run an extra minute before adding pasta so the sauce rounds out and tastes more integrated.
chicken broth Use low-sodium broth so you can control salt as the liquid reduces; salty broth can push sodium high fast in one-pot pasta. The broth is also your safety valve—add a splash while simmering if the pot looks dry so the noodles stay tender, not chalky.
short pasta, such as ditalini or small shells Short shapes cook evenly and release starch, which naturally thickens the simmering liquid into a creamy, velvety sauce without cream. Stir every few minutes to prevent sticking and to keep the pasta from clumping, a common one-pot failure point.
smoked paprika Smoked paprika builds flavor with gentle warmth and a subtle smoky note that plays well with sausage and cabbage. Add it to the broth before the simmer so it hydrates and spreads evenly; adding late can taste dusty instead of rounded.
red pepper flakes A small pinch adds lift and keeps the rich sauce from tasting flat; it is more about balance than heat. If you want a spicier bowl, bloom the flakes in the sausage fat for 10 seconds so the heat disperses smoothly through the sauce.
Parmesan cheese, freshly grated Freshly grated Parmesan melts more cleanly and helps emulsify the sauce into a glossy, creamy finish; pre-shredded can clump and look grainy. Fold it in off heat so it stays silky and avoids separating, especially if the pot is bubbling hard.
fresh lemon juice Finish with lemon to brighten the sauce and cut richness so the flavors taste crisp and lively. Add it at the end to preserve the fresh acidity; boiling lemon can turn dull and reduce the clean, weeknight-dinner pop.
kosher salt Salt in layers: a pinch while wilting cabbage helps it soften into tender ribbons, then adjust at the end after the broth reduces. If the dish tastes flat, add salt before adding more cheese, since Parmesan already contributes salinity.
black pepper, freshly cracked Cracked pepper adds a warm bite that balances the tomato and sausage; it reads as savory rather than spicy. Add some in the simmer and a final crack at serving so you get both mellow, integrated pepper and a fresh aromatic top note.

list_alt Instructions

1

Step 1: Brown the sausage in a large pot over medium-high heat, breaking it into bite-size pieces, until the edges caramelize and the fat renders, 6-8 minutes - this builds deep flavor and leaves browned bits to deglaze.
2

Step 2: Add the sliced onion to the sausage fat and cook 3-4 minutes until translucent and lightly golden, scraping the bottom as you stir - soft onions create a sweet base that balances the savory sausage.
3

Step 3: Stir in the minced garlic and cook 30-45 seconds until fragrant, not browned - brief cooking keeps the garlic aromatic and prevents bitterness that can flatten the sauce.
4

Step 4: Add the sliced cabbage with a pinch of salt and cook 4-5 minutes, stirring, until it wilts into tender ribbons and releases moisture - the liquid helps deglaze and the cabbage starts turning silky.
5

Step 5: Push everything to the sides, add tomato paste to the center, and cook 1 minute until it darkens slightly - caramelizing the paste concentrates flavor and gives the sauce a richer, restaurant-style depth.
6

Step 6: Pour in diced tomatoes and chicken broth, then stir in smoked paprika, red pepper flakes, black pepper, and a small pinch of salt; bring to a steady simmer - the simmering liquid becomes the cooking medium and sauce.
7

Step 7: Add the pasta and simmer 10-12 minutes, stirring every 2-3 minutes, until the noodles are tender and the sauce looks glossy and slightly thick - stirring prevents sticking and starch emulsifies the sauce.
8

Step 8: Turn off the heat and fold in Parmesan and lemon juice until creamy and cohesive; rest 5 minutes before serving - the cheese melts into a velvety finish and the rest time tightens the texture.

Nutrition Facts

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Calories 610

Protein 26g

Carbs 68g

Fiber 7g

Sugar 10g

Fat 28g

Sodium 980mg

Potassium N/A

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Serving Suggestions

Serve this pasta hot with the cabbage and sausage evenly distributed so every bowl has both silky ribbons and browned bites. For a clean, cozy presentation, twirl the pasta into shallow bowls, then spoon extra sauce and sausage on top so the glossy broth-tomato base is visible. Finish with a snowfall of freshly grated Parmesan and a crack of black pepper for a restaurant-style look, and add a pinch of red pepper flakes if you want gentle heat. Pair with a crisp green salad or quick garlic bread to mop up the sauce. For the best texture, let the pot rest for about 5 minutes before serving; the noodles relax, the sauce thickens slightly, and the flavors knit together in a way that tastes even more savory.

How to Store?

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 4 days. The pasta will keep absorbing sauce as it sits, so reheat gently on the stove or in the microwave with a splash of chicken broth or water, stirring halfway through until the noodles look creamy again. If you want to make it ahead, cook it just to tender and stop the heat early; it finishes perfectly when reheated. Freezing is possible, but the pasta can soften—if you freeze, portion into containers for up to 2 months, thaw overnight in the fridge, then reheat with extra broth and a little Parmesan to rebuild a velvety, saucy texture.

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