Salsiccia Pasta with Cabbage & Pomegranate. This gorgeous dish may look like a time consuming recipe but it is surprisingly simple and packed full of flavour.
Salsiccia Pasta with Cabbage & Pomegranate
400g pointed cabbage (you can also use finely sliced red cabbage)
3 spring onions
450g salsiccia (Italian pork sausage)
2 tsp fennel seeds
8 tbsp olive oil
1 tbsp lemon juice
5 tbsp pomegranate seeds
Clean the cabbage and slice into broad strips. Clean the spring onion and cut into 2cm pieces. Squeeze the salsiccia out of its casing bit by bit, so you get cherry-sized pieces.
Cook the spaghetti in salted water, according to the packet instructions. Meanwhile, coarsely grind the fennel seeds, then roast in a pan until fragrant. Add 2 tablespoons of the olive oil to the pan, along with the cabbage and the spring onion. Fry for approximately 5 minutes, stirring occasionally, until the vegetables are lightly browned.
At the same time, heat another 2 tablespoons of the oil in a different pan, and fry the salsiccia for 5-8 minutes or until the meat is done. Stir in the vegetables, the remaining oil and the lemon juice. Season well with salt and pepper.
Drain the spaghetti with a sieve. Arrange on serving plates and top with the salsiccia-cabbage mix. Sprinkle with pomegranate seeds and serve.