Ingredients
Scale
- 1 lb (16 oz) Pasta (Penne, Bowtie, or Rotini work best)
- 1/2 large head of Green Cabbage, thinly sliced (shredded)
- 1 small Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 cup Heavy Cream (or half-and-half for a lighter version)
- 1/2 cup Grated Parmesan Cheese
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- Reserved Pasta Water (about 1/2 cup)
Instructions
- Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it is “al dente.” While the pasta cooks, shred your cabbage into thin strips and dice the onion. Before draining the pasta, carefully scoop out about half a cup of the starchy pasta water and set it aside; this is the secret to a silky sauce.
- Place a large skillet or Dutch oven over medium-high heat. Add the butter and olive oil. Once the butter melts, toss in the diced onions and cook for 3 minutes until translucent. Add the shredded cabbage to the pan. Sauté the cabbage for 8–10 minutes, stirring occasionally, until it softens and develops golden-brown edges. During the last minute of sautéing, stir in the minced garlic, Italian seasoning, and red pepper flakes to release their fragrance.
- Reduce the heat to medium-low. Pour the heavy cream into the skillet with the cabbage mixture. Let it simmer for 2 minutes as it slightly thickens. Stir in the parmesan cheese until melted. Add the cooked pasta directly into the skillet. Toss everything together vigorously, adding splashes of the reserved pasta water as needed to help the sauce coat every noodle. Season with salt and pepper to taste and serve immediately.
- Cook Time: 30 minutes