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by Michele Anna Jordan
You'll want to make this pasta in the winter, when it's cold outside and you're longing for rich, warming foods. If you don't have orecchiette, you can use dried gnocchi instead.
Yield: 4 to 6 servings.
Preparation time: 15 minutes.
Ready to serve: 40 minutes.
• 3/4 Ib. spicy Italian sausage, casing removed
• 1 yellow onion, diced
• 1 Ib. green cabbage, cut into lengthwise strips
• 1 teaspoon fresh thyme leaves, minced
• 3/4 cup dry white wine
• 1 tablespoon kosher (coarse) salt plus more to taste
• 12 oz. orecchiette (disk-shaped pasta)
• 2 cups cooked cannellini beans
• Freshly ground pepper to taste
• 1/2 cup extra-virgin olive oil
1. Cook sausage in medium saute pan over medium heat, breaking up meat with fork, until meat is no longer pink in center; discard fat. Add onion; cook 10 minutes or until tender. Add cabbage, thyme and wine; reduce heat to low. Cover and simmer 20 to 25 minutes or until cabbage is tender.
2. Fill large pot two-thirds full of hot water; add 1 tablespoon salt. Bring to a boil over high heat. Cook orecchiette according to package directions; drain, reserving 1/4 cup of the cooking water.
3. Add beans to cabbage; toss gently and heat through. Season with salt and pepper.
4. Transfer cooked pasta to shallow bowl. Add cabbage mixture; toss gently. If mixture seems dry, add reserved cooking water. Divide pasta evenly among plates; drizzle each portion with 1 to 2 teaspoons olive oil.
Per serving: 685 calories, 18 g total fat (5 g saturated fat), 35 mg cholesterol, 1040 mg sodium, 10 g fiber.
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