Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Purple Haze - Spaghetti ubriachi al cavolo viola e salsiccia

Purple Haze - Drunken Spaghetti with Red Cabbage and Sausage

Name: Purple Haze - Drunken Spaghetti with Red Cabbage and Sausage
Total time: 1500 s
Yield: 3 people
Cuisine: American
Ingredients: 12 ounces restaurant-style spaghetti; 1 red cabbage; 3 links local sausage; 1 cup red wine (about 250 ml); 1 clove garlic; 1 chili pepper; a few sage leaves; 1 sprig rosemary; Half a green onion; Extra virgin olive oil

Enzo Falleti @enzofalleti

Reggio Calabria

In short, I wanted to recreate Flavia's purple tagliatelle once again, but instead of a simple cooksnap, I decided to remix it by combining her recipe with my own, the first one I published on Cookpad. This is the result, and Purple Haze was born.

Enzo Falleti @enzofalleti

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Ingredients

25 minutes

3 people

12 ouncesrestaurant-style spaghetti
1red cabbage
3 linkslocal sausage
1 cupred wine (about 250 ml)
1 clovegarlic
1chili pepper
a fewsage leaves
1 sprigrosemary
Halfa green onion
Extra virgin olive oil

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Steps

25 minutes

1

First, bring a large pot of water to a boil for the pasta. Meanwhile, finely chop the sage, green onion, and rosemary, and sauté them in a little olive oil until soft.
2

Next, crumble the sausage and brown it in the pan. In a separate small pot, bring the wine to a boil to warm it and start evaporating the alcohol. Deglaze the sausage with a splash of the warm wine.
3

Once the sausage is well browned, remove it and set it aside. In the same pan, stew the red cabbage, adding boiling water as needed. Once the water is boiling, add salt and the pasta.
4

Once the cabbage is well stewed, blend it with a bit of the pasta cooking water and set everything aside. In the pan full of flavors, pour in the wine and bring it to a boil, adding a clove of garlic and a whole chili pepper, which will be removed before tossing the pasta.
5

Drain the pasta halfway through cooking and finish cooking it with the wine and pasta water as needed. Towards the end of cooking, add the red cabbage pesto and the sausage. Toss everything together, plate, and enjoy. Bon appétit!