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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Rachel Ray recipe. Wide pasta prepared with cabbage, potatoes and sage make up this take on pizzoccheri, a northern Italian comfort food. Ingredients:
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2 russet potatoes, peeled and cut into 1/2-inch dice |
1 lb fettuccine pasta |
1 head savoy cabbage, quartered, cored and shredded |
1/2 cup butter, cut into small pieces |
3 garlic cloves, chopped |
6 fresh sage leaves, whole |
10 fresh sage leaves, thinly sliced |
1 teaspoon fresh ground black pepper |
1 1/2 cups parmesan cheese, freshly grated |
Directions:
1. Bring a large pot of water to a boil and add a pinch or so of salt.
2. Add the potatoes and cook for 7 minute.
3. Add the pasta and cook for 2 minute.
4. Stir in the cabbage and cook for another 5 minute.
5. While the potatoes and pasta are working, melt the butter in a large deep skillet over medium heat.
6. Add the garlic and whole sage leaves.
7. Cook until the sage is crisp, 3-4 minute.
8. Remove the garlic and sage leaves to a small plate.
9. Add the sliced sage and ground pepper to the skillet.
10. Just before draining the potatoes, pasta and cabbage, add 2 ladles of the starchy water to the skillet of sage and garlic.
11. Drain the potatoes, pasta and cabbage and add to the skillet.
12. Stir it all together, adding the Parmesan cheese as you work to get a cheesy, buttery coating.
13. Adjust the salt and garnish with reserved whole sage leaves.
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