Lunch: Fresh Linguine with Sausage and Savoy Cabbage

I found this recipe on Shape's website and should have followed it to a T, but instead I opted to try another route to their suggestion of cornstarch and ended up making some kind of a balsamic reduction sauce which worked out nicely. Here's Shape's recipe verbatim. This whole meal was super cheap since I had half of a savoy cabbage from the preceeding week's borscht as well as 2 chicken sausages from another meal made a while back.

Fresh Linguine with Sausage and Savoy Cabbage
serves 4

2 chicken sausages (about 5 ounces total)
1 small red onion
1/2 wedge savoy cabbage
1 tablespoon balsamic vinegar
3/4 teaspoon cornstarch
3 teaspoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 teaspoon freshly ground
black pepper
1 12-ounce package fresh linguine

Bring a large covered pot of water to a boil over high heat. Reduce to low and simmer covered until ready to cook pasta. Meanwhile, cut sausage into diagonal pieces, slice onion to make 1/2 cup, and shred cabbage. In a small bowl, mix vinegar and cornstarch.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add sausage, reduce heat to medium, and cook 1 minute. Turn sausage and cook another minute. Add remaining 1 teaspoon oil, onion, and cabbage and sautée 1 minute. Add broth and 1/4 cup cold water; bring to a boil over high heat. Stir in cornstarch mixture and pepper. Cook, stirring, until liquid is a little glossy, about 30 seconds. Set aside.

Return pasta water to a boil over high heat. Add linguine and cook uncovered according to package directions, about 2 minutes. Drain in a colander. Add drained pasta to sausage and sauce in skillet and toss gently to combine. Divide among four plates and serve immediately.


Costs
Fettucine $2.79
Red onion $.46
Chicken broth $1.35
Sausage $3 for 2 (from a previously purchased package)

Total: $7.60
Cost per meal: $1.90