Cabbage, when it begins to break down, becomes quite creamy, and that’s what makes this dish somewhat unusual. This will be stronger tasting if you use plenty of black and red pepper, olive oil, and pecorino or quite mild if you start with butter, reducing the black pepper, eliminating the red, and finishing with pecorino. You can also make it far more substantial; see the variation.
Recipe information
Yield
makes 3 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Use a sharp knife to cut a cone-shaped wedge out of the bottom of the cabbage to core it. Shred it finely; it should be almost as thin as the pasta. Put the oil or butter in a large skillet and turn the heat to medium; a minute later, add the garlic and cook, stirring occasionally, until the garlic just begins to color, 3 or 4 minutes. Add the cabbage, turn the heat to medium-high, and cook, stirring occasionally, for 3 to 4 minutes, until the cabbage begins to wilt.
Step 2
Turn the heat back to medium and add the tomato, along with some salt, black pepper, and the red pepper. Cook, stirring occasionally, until the tomato breaks up and the cabbage is tender, about 10 minutes. Taste and adjust the seasoning. Meanwhile, cook the pasta until it is tender but not mushy.
Step 3
Drain the pasta and toss it with the sauce and the cheese; serve immediately.
Pasta with Cabbage and Sausage
Step 4
Use 2 tablespoons olive oil. Cut about 1 pound fresh sausage into small pieces and cook it in the oil over medium heat, stirring occasionally, until nicely browned, about 10 minutes. Add the garlic and then proceed with the recipe.
