Pizzoccheri pasta with savoy cabbage and horsemeat sausage


  • 350 g pizzoccheri pasta
  • 350 g savoy cabbage
  • 3 dessertspoons of mirepoix
  • 2 horsemeat sausages
  • sage
  • grated pecorino cheese


Sauté the mirepoix in the oil in frying pan.
Add the sliced cabbage, the sage, a few spoonfuls of water and braise until it is nice and soft.
Skin the sausages, crumble and brown in a large frying pan.
Cook the pasta in boiling salted water for the time given on the packet.
Once ready, use a slotted spoon to drain and transfer it directly into the pan with the sausage. Add the cabbage.
Toss the contents of the pan, if necessary adding a little of the pasta cooking water, plus plenty of grated pecorino.