Orecchiette With Cabbage and Gorgonzola
Ready In: 45 mins
Serves: 6-8
Ingredients
- 1⁄3 cup extra virgin olive oil
- 6 tablespoons butter or 6 tablespoons margarine
- 3 scallions, minced
- 1 teaspoon fresh thyme, minced
- 1 small savoy cabbage, cut into 1/2-inch strips
- 1⁄2 cup dry white wine
- 1 lb orecchiette
- salt, to taste
- 6 cups low sodium chicken broth or 6 cups vegetable broth
- 12 ounces gorgonzola dolce blue cheese
- freshly ground coarse black pepper, to taste
- 1⁄2 cup freshly grated grana padano or 1⁄2 cup parmigiano-reggiano cheese
- 1⁄4 teaspoon red pepper flakes, garnish (optional)
Directions
- Heat oil and butter or margarine in large saute pan.
- Add the scallions and cook until they begin to wilt, about 5 minutes.
- Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much.
- Pour in wine and cook until it evaporates.
- Cook orecchiette according to package directions, using the chicken or vegetable broth.
- Drain and reserve 1/2 cup of pasta liquid.
- Toss pasta with cabbage mixture.
- Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning.
- Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.
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