"Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather...."
INGREDIENTS
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Coarse salt and ground pepper
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8 ounces spaghetti
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1 teaspoon olive oil
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1 pound sweet Italian sausage, casings removed
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1 large red onion, halved and thinly sliced
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1 head Savoy or green cabbage (about 2 pounds), halved, cored, and thinly sliced
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1 tablespoon white-wine vinegar