Fresh Linguine with Sausage and Cabbage

Tag : fresh green cabbage

Bring a large covered pot of water to a boil over high heat. Reduceto low and simmer covered until ready to cook pasta. Meanwhile, cutsausage into ¼-inch-thick diagonal pieces, slice onion tomake ½ cup, and shred cabbage to make 3 cups. In a smallbowl, mix vinegar and cornstarch.

Heat 2 teaspoons oil in a large nonstick skillet over medium-highheat until hot but not smoking. Add sausage, reduce heat to medium,and cook 1 minute. Turn sausage and cook another minute. Addremaining 1 teaspoon oil, onion, and cabbage and sauté 1minute. Add broth and ¼ cup cold water; bring to a boil overhigh heat. Stir in cornstarch mixture and pepper. Cook, stirring,until liquid is a little glossy, about 30 seconds. Set aside.

Return pasta water to a boil over high heat. Add linguine and cookuncovered according to package directions, about 2 minutes. Drainin a colander. Add drained pasta to sausage and sauce in skilletand toss gently to combine. Divide among four plates and serveimmediately.