It may appear like there are a TON of vegetables in the pan this is expected! Use tongs to toss the cabbage and onion and coat them with the buttery aromatics. Step 2 – Cook the cabbage and onion: Next, add the lemon zest, cabbage, and onion. Once the mixture smells aromatic, and the butter begins to bubble, you can proceed to the next step. Step 1 – Saute the aromatics: First, you’ll saute the garlic, chili flakes, anchovy filets, and capers in the butter and oil. This pasta dish is relatively straightforward to make, but there are a few key steps to ensuring you end up with the yummiest sauce. How to Make Mafaldine Pasta with Caramelized Cabbage I also top the pasta with some cheese when serving. Parmigiano-Reggiano Cheese: I add a bit of parm to the sauce right at the end for saltiness and creaminess.This is a great way to use up a lot of cabbage! I recommend using white or green cabbage here, as opposed to red varieties. Cabbage: Cabbage is really the star in this recipe.Then I top the pasta with lemon juice at the end to cut through any richness. First, the zest infuses the olive oil and butter in the sauce. Capers: Salty capers add a little brightness and pop of salt to the dish.Anchovy Filets: Anchovy filets provide a salty umami flavor without feeling fishy.But if you like things milder, feel free to adjust! Chili Flakes: This is a spicy pasta dish, so I call for 3/4 teaspoon.Garlic: I use lots of garlic here to really amp up the savory flavors. ![]() Butter: Butter is a key component in this dish, as it is a classic pairing with cabbage.The softened vegetables and aromatics cling to mafaldine because of its ruffled pasta shape yielding a saucy, slurpable texture.īest of all? You likely already have many of these ingredients at home! Pantry staples really beef up the flavors here.Parmigiano-reggiano cheese and lemon juice cut through the sweetness of the cabbage.The resulting texture is soft, sweet, and savory. Cabbage and onion slowly cook down and tenderize, then caramelize after losing all of their moisture.A slew of fragrant aromatics, like anchovies, garlic, chili flakes, capers, and lemon zest infuse the olive oil and butter.I love the classic combination of buttery cabbage, so I thought why not make a pasta dish out of it? Recently, I’ve been seeing loads of fun ways to dress up this mighty brassica plant beyond the classic slaw or steamed cabbage, from a “ cacio e pepe” riff to a tahini-smothered charred variation.īut being a pasta girl, I started brainstorming ideas of incorporating cabbage into a dish. As a result, I’m constantly thinking about new and creative methods and flavor profiles to work with my veggies.Įnter this fun cabbage-forward pasta dish. See, I actually love vegetables but I do get sick of cooking them in the same old ways. ![]() I’m always up for a challenge when it comes to cooking with vegetables. ![]() I love serving it with a spicy sauce, like my calabrian chili tomato pasta - but my new favorite recipe is this mafaldine pasta with spicy caramelized cabbage! What Makes This Recipe Special It’s often paired with delicate sauces and some popular dishes include mafaldine with shrimp or mushrooms. Traditionally, mafaldine is made with durum wheat and water then extruded through a bronze die, so it’s available as a dried pasta. When researching this pasta, I came across an article detailing the tragic history of the princess during World War II if you’re interested, I highly recommend reading it to learn more. Mafaldine is often called reginette, meaning “little queens”, because the pasta shape was actually named after Princess Mafalda of Savoy.
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