Sausage and Cabbage Peperoncino (Currywurst Style)

Cut the sausages in half as they are, since they will be used as a topping element.

Cut the cherry tomatoes into quarters and work salt evenly into them ahead of time.

Cut the cabbage into large pieces, about half size, so it can be wrapped as a topping. Cut any pieces that are too large in half again.

Hold the parsley while pressing down to crush it lightly, then move the knife to mince it. Remove the core from the garlic and mince it.

Cook the thick spaghetti, sausages, and cabbage in water salted with 30 g per 2 L. Remove the cabbage and sausages after 1 minute of boiling.

Put olive oil, the coarsely minced garlic, and the crushed chili pepper in a frying pan and heat until it begins to bubble.

Once it starts bubbling, lower the heat to very low and shake the pan to even out the temperature inside. Heat slowly for 2 to 3 minutes to bring out the aroma of the garlic, cooking until it colors slightly.

Add the sausages boiled earlier and heat just enough to warm them, then add the salted cherry tomatoes and the minced parsley. Hold the pan flat to blend in the tomatoes and parsley, then turn off the heat.

Make the topping. Place a sausage on top of a piece of boiled cabbage and spread on a generous amount of whole grain mustard.

Sprinkle a small amount of curry powder over the sausage and wrap it in the cabbage so that the sausage and mustard are hidden.

Add the cooked pasta to the frying pan, add a little pasta water, and toss so that the aroma of the garlic oil coats every strand, bringing out a glossy sheen.

Plate the oil pasta in a serving dish and finish by placing the cabbage-wrapped topping on top.