Orecchiette With Cabbage and Gorgonzola

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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