Pasta with Cabbage and Sausage

• 8 ounces spaghetti
• 1 tsp olive oil
• 1 pound hot Italian sausage, thawed
• 1 large onion, halved and thinly sliced
• 1 head napa cabbage, halved, cored, and thinly sliced
• 1 T white-wine vinegar

1. Cook pasta al dente. Drain and set aside.
2. While pasta is cooking, heat oil in a large skillet over medium-high. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate and set aside, but keep the sausage fat in the skillet.
3. To the skillet, add onion, 2 tablespoons water, white-wine vinegar and cabbage to the skillet (if the cabbage doesn't fit, add more after it has wilted a bit); season with salt and pepper. Cover and cook until tender, about 6 to 8 minutes.
4. To pasta, add cabbage mixture and sausage. Toss and season with salt and pepper.