Time 45 minutes

Serving 6

• Kosher salt and black pepper
• 8 ounces dry rotini or other shaped pasta
• 4 tablespoons extra-virgin olive oil
• 8 ounces sweet Italian sausage, casings removed
• 1 small head savoy cabbage (about 1 ½ pounds), quartered, cored and thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1 cup heavy cream
• 4 ounces goat cheese

Step 1
Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.

Step 2
Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.

Step 3
Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.

Step 4
Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.