Cabbage and Straw

Name: Cabbage and Straw
Ingredients: Salt; 2 Idaho potatoes, peeled and cut into 1/2-inch dice; 1 pound fettucini or papardelle pasta; 1 small head Savoy cabbage, quartered, cored and thinly shredded; 1 stick butter, cut into pieces; 3 to 4 cloves garlic, cracked from skin and halved; 16 sage leaves, 6 left whole, 10 thinly sliced; 1 teaspoon coarse black pepper; 1 1/2 to 2 cups grated Romano

9 ingredients

10 steps

Ingredients

Salt
2 Idaho potatoes, peeled and cut into 1/2-inch dice
1 pound fettucini or papardelle pasta
1 small head Savoy cabbage, quartered, cored and thinly shredded
1 stick butter, cut into pieces
3 to 4 cloves garlic, cracked from skin and halved
16 sage leaves, 6 left whole, 10 thinly sliced
1 teaspoon coarse black pepper
1 1/2 to 2 cups grated Romano

Directions

1

Bring a large pot of water to a boil and salt it.
2

Add potatoes and cook 7 minutes.
3

Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer.
4

While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves.
5

Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish), then add sliced leaves and the black pepper.
6

Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet.
7

Drain the potatoes, pasta and cabbage and add to butter and sage.
8

Toss to combine with sage butter, adding in lots of cheese as you work.
9

Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve.
10

Use reserved whole leaves to garnish the pasta.