You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Recipe for orecchiette with cabbage and sausage

Serves 4

Salt and black pepper, to taste
1 pound orecchiette
(ear-shaped pasta)
4 tablespoons olive oil
¾ pound fresh Italian pork, chicken, or turkey sausage, removed from the casing
3 cloves garlic, chopped
¼ teaspoon crushed red
½ large head green cabbage, cut into wedges, cored, and thinly sliced
¼ cup white wine
½ cup freshly grated Parmesan (for sprinkling)

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week