This flavoursome Italian pork sausage bake can be made ahead in preparation for those nights when you are short on time.
- Preheat oven to 210C/190C fan forced. Squeeze meat from casings into a bowl. Finely chop half the sage. Reserve remaining sage.
- Heat 1 tbs oil in a frying pan over medium heat. Cook onion, stirring, for 2 minutes or until soft. Add sausage meat. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes. Stir in cabbage for 3 minutes or until starting to soften. Stir in chopped sage and garlic for 1 minute until aromatic. Add wine. Reduce heat to low and cook, covered, for 5 minutes. Add cream. Cook, covered, for 3 minutes or until cabbage is tender. Stir in vinegar. Season.
- Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain, reserving 2 tbs water. Return pasta and water to pan. Add sausage mixture and half the parmesan. Gently stir to combine. Transfer to a baking dish.
- Combine breadcrumbs, remaining parmesan, reserved sage and remaining oil in a bowl. Season. Toss to combine. Spread over pasta. Bake for 20 minutes or until golden.
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