A cheesy sausage pasta that's creamy on bottom, crispy on top.
In the years that've passed since my victory, it's no surprise that I've combined pork, cabbage, and creamy sauces of varying types in more ways than one might think reasonably practicable.
That—plus a leftover half-head of green cabbage—is how I ended up with a skillet pasta that I can't stop making in the colder months. It calls on sweet Italian sausages, uncased and deeply browned, and cabbage cooked allll the way down until tender and caramelized. Like the creamy sauce in Hazan's tegame al forno, this one has a pinch of nutmeg, but you should consider it more of a cheater's béchamel: There's no careful thickening, just starchy pasta water, heavy cream, and melted Parm.
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