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Fusilli alla salsiccia

Fusilli with pork sausage

From	Difficulty	Serves	Time
			1^h20'

Ingredients

Fusilli (pasta like a screw): 500 g. (1.10 lbs.)
Sausage (not spicy): 300 g. (10.60 oz.)
Green cabbage: 600 g. (1 lb. 5 oz.)
Tomatoes: 300 g. (10.60 oz.)
Sliced Onion: 1 table spoon
Extra-virgin olive oil: 6 table spoons
Salt and pepper

Preparation

In a large frying-pan heat the half of the olive oil, then add the onion. Mix often and, after 5 minutes, add the sliced cabbage; let it flavour for about 2 minutes, always mixing, then add the peeled and chopped tomatoes. Season to taste with salt and pepper, stir, put the cover on the pan and cook for 40 minutes on low fire, mixing now and then.
In a smaller pan heat the remaining oil on an average fire and then add the skinned pork sausages cut in small pieces. Stir once in a while and cook for about 6 minutes. In the meanwhile, boil 5 liters (5.28 qt.) of salt water. Cook Fusilli until they are al dente, drain and pour in a previously warmed tureen. Pour over it the cabbage sauce, stir, add the sausages and serve at once.

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