Ingredients
Scale
- 1 lb Box of Pasta (Penne, Bowtie, or Rotini work best)
- 1/2 Head of Green Cabbage (thinly sliced or shredded)
- 1 Medium Yellow Onion (diced)
- 3 Cloves Garlic (minced)
- 2 Tablespoons Butter or Olive Oil
- 1 Cup Heavy Cream (or half-and-half for a lighter version)
- 2 Tablespoons Cajun Seasoning (adjust to your heat preference)
- 1/2 Cup Reserved Pasta Water
- Salt and Black Pepper to taste
- Optional: Grated Parmesan or Red Pepper Flakes for topping
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until it reaches “al dente” texture. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.
- While the pasta boils, heat the butter or olive oil in a large skillet or deep pan over medium-high heat. Add the diced onion and cook for about 3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until the kitchen smells amazing.
- Add the shredded cabbage to the skillet. It might look like a lot of cabbage, but it will shrink significantly as it cooks. Sauté the cabbage for 7 to 8 minutes, stirring occasionally. You want the edges to turn golden brown and caramelized, as this is where all the flavor lives. Sprinkle the Cajun seasoning over the cabbage and stir to coat evenly.
- Lower the heat to medium. Pour in the heavy cream and the reserved pasta water. Stir the mixture, scraping up any brown bits from the bottom of the pan. Let the sauce simmer for 2 minutes until it begins to thicken slightly and turns a beautiful orange-gold color from the spices.
- Add the cooked pasta into the skillet with the cabbage and sauce. Use tongs or a large spoon to toss everything together until every noodle is coated in the creamy Cajun sauce. Taste and add salt or pepper if needed. Serve immediately while hot.
- Cook Time: 25 minutes