Name: Spaghetti with Kielbasa and Caramelized Cabbage
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 3 tablespoons extra-virgin olive oil; 8 ounces kielbasa, diced; 1/2 head green cabbage, thinly sliced (about 7 cups); 1 sweet onion, thinly sliced; 2 cloves garlic, finely chopped; 1 teaspoon chopped fresh thyme; 1/4 teaspoon red pepper flakes; 1 tablespoon apple cider vinegar; 10 ounces spaghetti; 1/4 cup grated Pecorino Romano cheese; 1/2 cup fresh parsley, roughly chopped

Directions

Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the kielbasa and cook, undisturbed, until crisp on the bottom, about 2 minutes. Toss and continue to cook until crisp and browned on the other side, about 2 more minutes. Remove with a slotted spoon to a plate. Reserve the skillet.
Add the remaining 2 tablespoons olive oil to the skillet, then add the cabbage, onion and a big pinch of salt; toss to coat. Cook, stirring occasionally, until very tender and golden brown, 20 to 24 minutes. Add the garlic, thyme and red pepper flakes and cook until softened, about 1 minute. Add the vinegar and cook until the liquid is absorbed, 1 more minute.
During the last 8 minutes of cooking the cabbage, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the pasta to the skillet along with the cheese, 1/2 cup of the reserved cooking water and the kielbasa; toss to combine, adding more cooking water to loosen, if needed.
Season with salt and stir in the parsley. Divide among plates.

Photograph by Andrew Purcell

Spaghetti with Kielbasa and Caramelized Cabbage

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