I wish I could tell you where this recipe came from – but it is amazing. I made it last weekend (with fresh pasta from a Slow Food class at Storico Fresco) and if I had to eat nothing but this dish for the next three months, I’d be very happy. The original recipe called for bacon. Fine. Add it. But it’s totally not necessary.
Ingredients:
1/2 pound noodles – thickness is up to you. 3 tablespoons unsalted butter 1 tablespoon packed light brown sugar 1 medium yellow onion, finely chopped 3 1⁄2 cups roughly chopped green cabbage 1⁄2 teaspoon ground cumin 1⁄4 teaspoon cayenne Freshly ground black pepper
Preparation:
Cook pasta according to package directions.
While pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the sugar and cook, stirring, until it dissolves, 2 minutes. Add the onion and cook, stirring, until the onion is lightly caramelized, about 12 minutes. Add the cabbage, cumin, and cayenne and cook, stirring, until the cabbage softens slightly, about 5 minutes.
Drain the pasta and add to the cabbage. Cook the pasta and cabbage, stirring, until combined, about 1 minute.
Season the pasta with salt and pepper, transfer to a serving bowl, and serve while hot.