Prep 10 mins
Cook 20 mins
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.
- 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
- Bring a large pot of water to a boil and add a pinch or so of salt.
- Add the potatoes and cook for 7 minute.
- Add the pasta and cook for 2 minute.
- Stir in the cabbage and cook for another 5 minute.
- While the potatoes and pasta are working, melt the butter in a large deep skillet over medium heat.
- Add the garlic and whole sage leaves.
- Cook until the sage is crisp, 3-4 minute.
- Remove the garlic and sage leaves to a small plate.
- Add the sliced sage and ground pepper to the skillet.
- Just before draining the potatoes, pasta and cabbage, add 2 ladles of the starchy water to the skillet of sage and garlic.
- Drain the potatoes, pasta and cabbage and add to the skillet.
- Stir it all together, adding the Parmesan cheese as you work to get a cheesy, buttery coating.
- Adjust the salt and garnish with reserved whole sage leaves.