There’s sweet Italian sausage in this pasta dish; turkey or lamb would be great, too.
8 ounces spaghetti
1 teaspoon olive oil
1 lb. sweet Italian sausage, casings removed
1 red onion, thinly sliced
1 head Savoy or green cabbage, halved, cored, and thinly sliced
1 tablespoon red wine vinegar
Cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and return to pot. Set aside.
Heat oil in a large skillet over medium heat. Add sausage and cook, breaking in pieces until browned and cooked through. With a slotted spoon, transfer sausage to a plate. Set aside.
In the skillet that the sausage was cooked in, add onion, 2 tablespoons water, and cabbage. Season with salt and pepper. Cover; cook until tender, tossing occasionally.
To pasta, add cabbage mixture and sausage. Toss with enough of the reserved pasta water to create a sauce. Season with salt and pepper, and stir in vinegar.