Summer Pasta with Cabbage Sausages, Tomatoes, and Zucchini

Ingredients

• 320g cabbage sausages, sliced
• 1 zucchini, halved and sliced
• 2 shallots, chopped
• 400g cherry tomatoes, halved
• 4 cloves garlic, chopped
• 150ml / 5.1 fl oz dry white wine
• 200ml / 6.8 fl oz cream
• 7 sprigs basil, leaves only
• 2 handfuls fresh spinach
• 400g pasta
• Pasta water
• Salt and freshly ground pepper
• Olive oil
• Optional: Parmesan for serving

1. 1Heat a splash of olive oil in a large pan and fry the sausages until golden brown on both sides. Set aside.
2. 2In the same pan, quickly sauté the zucchini slices over high heat. Season with salt and freshly ground pepper. Set aside.
3. 3Sauté the shallots until translucent, then add the tomatoes and garlic. Cook for 5 minutes, then pour in the white wine and let it reduce. Meanwhile, cook the pasta al dente according to package instructions.
4. 4Add the cream and stir well, then fold in the sausages, zucchini, and basil leaves into the sauce. Also, add a bit of pasta water.
5. 5Toss the pasta and spinach in the sauce. Stir until the spinach wilts and adjust the consistency with more pasta water if needed.
6. 6Season with salt and freshly ground pepper to taste and serve with Parmesan on top if desired.