Spaghetti With Sweet Sausage and Cabbage

• 8 ounces spaghetti
• 1 teaspoon olive oil
• 1 lb sweet Italian sausage, casings removed (chicken italian sausage can be substituted)
• 1 large red onion, halved and thinly sliced
• 1 head savoy cabbage (about 2 pounds) or 1 head green cabbage (about 2 pounds)
• 1 tablespoon white wine vinegar
• kosher sea salt
• fresh ground black pepper

1. In a large pot of boiling salted water, cook pasta until al dente.
2. Reserve 1 cup pasta water; drain pasta, and return to pot.
3. Set aside.
4. While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat.
5. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes.
6. With a slotted spoon, transfer sausage to a plate; set aside.
7. Reserve skillet with rendered fat.
8. To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper.
9. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.
10. To pasta, add cabbage mixture and sausage.
11. Toss with enough pasta water to create a sauce.
12. Season with salt and pepper, and stir in vinegar.
13. Serve.

spaghetti, olive oil, sweet italian sausage, red onion, savoy cabbage, white wine vinegar, kosher sea salt, fresh ground black pepper

Taken from www.food.com/recipe/spaghetti-with-sweet-sausage-and-cabbage-348419 (may not work)