INGREDIENTS:

350 g pizzoccheri pasta
350 g savoy cabbage
3 dessertspoons of mirepoix
2 horsemeat sausages
sage
grated pecorino cheese

METHOD:

Sauté the mirepoix in the oil in frying pan.
Add the sliced cabbage, the sage, a few spoonfuls of water and braise until it is nice and soft.
Skin the sausages, crumble and brown in a large frying pan.
Cook the pasta in boiling salted water for the time given on the packet.
Once ready, use a slotted spoon to drain and transfer it directly into the pan with the sausage. Add the cabbage.
Toss the contents of the pan, if necessary adding a little of the pasta cooking water, plus plenty of grated pecorino.