Pasta with Savoy Cabbage and Sausage

Method

1. Remove the outer leaves of the savoy cabbage, cut it in half, remove the core, and boil it in boiling water for 15–20 minutes.
2. Meanwhile, in a pan with a little oil, fry the sausage (removed from its casing, broken into pieces) until well browned.
3. Deglaze with a little white wine.
4. Drain the cabbage, cool it under running water (or in ice water), then slice it.
5. Add the sliced cabbage to the pan with the sausage.
6. Cook short pasta (tortiglioni, rigatoni, etc.) in the cabbage cooking water. When al dente, transfer the pasta to the pan with the sauce, adding a little pasta cooking water.
7. Add black pepper and Parmesan cheese, toss off heat, and serve.