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Creamy Polish Sausage Spaghetti

Smoked and cured Polish sausage pasta with nutty pan-fried cabbage, mushrooms, creamy paprika sauce and bright lemon juice.

Difficulty: Easy
Calories: 793 Fat: 22g Carbs: 75g Protein: 19g

A comfort food dish right from our Eastern European grandma’s kitchen! The Polish community in the Twin Cities is a vibrant one and has meant a proliferation of high-quality food ingredients like these locally made Polish sausages for us to enjoy, regardless of our heritage. Lucky us! We spun a simple, flavorful sausage into a complete weeknight pasta meal with tender cabbage and fresh herbs. The zip of lemon brings the perfect light balance. Try it al fresco with a dry, chilled red wine.

Ingredients
Hungarian spice blend
Cremini mushrooms
Garlic
Parsley
Lemon
Green Cabbage
Polish sausage
Heavy Cream
Spaghetti
Featured Ingredient Partners:
Polish sausage: Hidden Stream Farms

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Medium sauté pan

Large pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 4 quarts of salted water to a boil in a large pot. Wash and dry all produce. Thinly slice garlic. Thinly slice cabbage avoiding the hard inner core; discard core. Thinly slice cremini mushrooms. Rough chop parsley. Cut lemon into quarters. Remove Polish sausage from package; rinse and pat dry. Slice into ½” rounds.

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Step 2: COOK PASTA

Add spaghetti to boiling water; cook at a rolling boil for 10-12 min until pasta is al dente. Reserve 1 cup pasta water, then drain well and set aside. While pasta is cooking, begin sautéing the sausage (Step #3).

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Step 3: SAUTE SAUSAGE

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Add sausage and sauté until browned and a little crispy on the edges. Remove sausage pieces from pan with a slotted spoon. Keep the remaining pork fat in the pan.

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Step 4: COOK CABBAGE

Add cabbage, garlic, mushrooms, Hungarian blend and a pinch of salt and pepper to medium sauté pan over medium heat. Sauté 6-7 min until softened and nutty.

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Step 5: FINISH PASTA

Add reserved pasta water and heavy cream to pan. Stir until incorporated and cook over medium heat for 4-5 min until reduced by half. Add sausage and spaghetti; then, cook another 3-4 min until sauce has thickened and coats pasta.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls. Garnish with chopped parsley and serve with a squeeze of lemon. Enjoy!