Step 1

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about 2 cups of the pasta cooking liquid.

Step 2

While the pasta is boiling, warm a large heavy skillet over medium-high heat. Add the sausage and cook, stirring occasionally to break up into bite-size pieces. Transfer the cooked sausage to a plate; leaving the drippings in the skillet.

Step 3

Add 1 tablespoon of butter to the drippings. Add the onion and cook, scraping up browned bits in the skillet, until the onion is tender, about 3 minutes.

Step 4

Add the cabbage, garlic, red pepper, and salt. Toss to coat in the drippings and add about a ¼ cup of pasta water to the skillet. Cover with a lid and cook over medium heat for about 5-8 minutes, stirring occasionally, scraping the pan as needed.

Step 5

When the cabbage is tender, add the cooked pasta and sausage to the skillet, along with 1 cup of the reserved pasta cooking liquid. Cook over medium, stirring constantly, until the liquid thickens to lightly coat the pasta, about 3 minutes.

Step 6

Add the remaining 2 tablespoons of butter, cheese, and lemon juice; cook, stirring constantly, until saucy, 1 to 2 minutes, adding a splash or two more of the reserved cooking liquid, as needed, to achieve the desired sauce consistency. Taste the pasta and add more salt, only if needed.

Step 7

Sprinkle with basil and toss to combine right before serving. Serve with additional red pepper and Parmesan, if desired.