Pasta is an astonishingly variable universe. Many fall/winter recipes are slow cooking, but there are times when one has to get the meal ready sooner, and Leonardo Romanelli's tortiglioni with sausages and cabbage recipe is quite tasty, and can be prepared in the time it takes the pasta water to come to a boil.
As an added bonus, Leonardo's recipe is a nice way to slip cabbage, which is one of the healthier winter vegetables, past people who might object to it in a salad or as a side dish.
And what to drink with your pasta? One would normally think of a rosé in this case, but Vernaccia di San Gimignano, Central Tuscany's rich, full bodied white, would also be an excellent choice. I recently tasted the new wines, and have just put up a list of the Vernaccia that impressed me the most.
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