Pappardelle With Sweet Cabbage In Sage Cream Sauce

By á-170456

Ingredients

• 1 tablespoon olive oil
• 1/3 cup minced shallots
• 2 teaspoons minced garlic
• 1/2 cup whipping cream
• 1 1/2 teaspoons minced fresh sage
• Salt to taste
• 1/8 teaspoon freshly-ground black pepper
• 1/8 teaspoon freshly-ground nutmeg
• 1/4 pound dry pappardelle see * Note
• 1 1/4 pounds green cabbage head cored, and cut in 1/2" slices
• 1/3 cup freshly-grated Parmigiano-Reggiano cheese more for serving
• Sage sprigs for garnish

Details

Servings 2

Preparation

Step 1

* Note: Pappardelle are long, flat, wide Italian noodles. The same weight of fettuccine can be substituted, also traditional egg noodles.

Heat the oil in a small nonstick skillet over medium heat. When hot, add the shallots and garlic. Cook until warmed through, about 2 minutes. Add the cream, sage, 1/2 teaspoon of salt, the pepper and nutmeg. Stir well; simmer, uncovered, until slightly thickened, about 3 minutes. Set aside.

Bring a 4-quart pot of salted water to boil. Add the pappardelle. With about 6 minutes to go, add the cabbage.

Cook, uncovered, until the pasta is al dente, about 7 to 10 minutes total. Drain well; transfer to a large, shallow serving bowl. Toss with the cream sauce and 1/3 cup of cheese. Serve hot, garnished with sage sprigs. Pass grated Parmigiano-Reggiano cheese separately.

This recipe yields 2 main-course servings, 4 side-dish servings.

Each of 4 servings: 382 calories; 486 mg sodium; 54 mg cholesterol; 24 grams fat; 11 grams saturated fat; 31 grams carbohydrates; 13 grams protein; 6.49 grams fiber.