Instructions

1. Slice the leek, making sure to get all the grit out.
2. Pour the olive oil into a large pan big enough to hold all the pasta and cabbage later. Heat over medium heat and add the chopped sausage. Let it cooked until it starts to give up it's fat and brown a bit. This shouldn't take too long, since the sausage is already cooked. About 5 minutes or so.
3. Add all the cabbage, stirring to coat with the sausage and fat. Season with salt and pepper, stir and then add 1 cup of water. Cover with a lid for the first 5 minutes so the cabbage starts to wilt. Keep stirring every so often, and finish cooking with the lid off. You don't want it to boil, but cook until nice and soft.
4. Let the water boil away then add the fennel pollen and stir. Add the wine and let that bubble away. Taste and adjust for salt and pepper, but remember you are going to add cheese later, which is salty.
5. In the meantime bring a large pot of salted water to boil. Add the pasta and cook until 3 minutes away from being done.
6. Drain, reserving 2 cups of the cooking water. Add the pasta to the pan with the cabbage, stir and add a cup of the water. Finish cooking together, until the pasta is al dente. You may have to add a bit more of the water. At the very end, turn off the heat, and add the cheese, stirring to combine, and the parsley. If it seems a bit dry, you can add some more of the reserved water.