Pasta with Sausage, Caramelized Cabbage, and Goat Cheese

A perfect fall, comfort food dish that comes together quickly. Cozy up to a bowl full of pasta tossed with creamy goat cheese, hearty cabbage, and zesty Italian sausage from Seven Sons Farm. The recipe calls for 1 teaspoon of thyme leaves, but I like to toss in several sprigs of thyme to provide a bolder flavor.


  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain. 
  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan. 
  3. Add the cabbage, onion, thyme, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes. 
  4. Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.

Recipe Credit

Original recipe by: Aaron Hutcherson via New York Times Cooking

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth