Brami Pasta Peperoncino with Sausage and Cabbage

A Japanese twist on classic peperoncino — light, garlicky, and high in protein.

Servings: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

Pasta Base

• 2 oz (56 g) Brami protein pasta

• 1 tsp salt (for boiling water)

Main Ingredients

• 2 small Japanese wiener sausages (or 1 regular sausage, sliced on the bias)

• 1 cup (70 g) cabbage, chopped bite-sized

• 1 clove garlic, thinly sliced

• 1 small dried red chili (whole, stem removed)

Seasoning

• 2 tsp extra virgin olive oil

• Salt and freshly ground black pepper, to taste

Instructions

1. Cook Pasta

   
   

   • Boil Brami pasta in salted water until al dente (about 8 minutes). Reserve 2 Tbsp of pasta water before draining.

   
   

2. Make Peperoncino Base

   
   

   • In a skillet, heat olive oil with garlic slices and chili over low-medium.

   • Cook gently until the garlic turns golden and fragrant. Remove chili if you prefer milder heat.

   
   

3. Add Sausages & Vegetables

   
   

   • Increase heat, add sausage slices, and sear until browned.

   • Stir in cabbage and cook until just tender but still crisp.

   
   

4. Combine with Pasta

   
   

   • Toss drained pasta into the skillet with a splash of pasta water.

   • Coat evenly, seasoning with salt and plenty of black pepper.

   
   

5. Serve

   
   

   • Plate neatly, layering cabbage for brightness and topping with sausages.

   
   

Nutrition Facts (per serving, approx.)

• Calories: 355 kcal

• Protein: 23 g

• Fat: 14 g (Saturated: 4 g)

• Carbohydrates: 35 g

• Fiber: 10 g

• Sodium: 460 mg

Why It Works

This lighter portion of Brami pasta makes the dish feel more balanced while still high in protein. The garlic-chili oil infuses everything with classic peperoncino character, while cabbage adds freshness and sausage provides savory richness. A clean, umami-forward meal that fits perfectly into a Japanese-Italian fusion repertoire.

Brami Pasta Peperoncino with Sausage and Cabbage (Indulgence)