Yield: 6 servings
|½ pounds||Pasta ties|
|½ cup||Olive oil|
|3 \N||Garlic cloves; crushed|
|6 \N||Anchovies; flat|
|⅛ teaspoon||Dried red-pepper flakes|
|¾ cup||Chopped yellow onions|
|3 cups||Thinly sliced green cabbage|
|2 cups||Thinly sliced radicchio|
|\N \N||(or 2 cups thinly sliced red cabbage)|
|\N \N||Salt; to taste|
|¼ cup||Grated Parmesan or Romano cheese|
Heat a large frying pan and add the oil, butter, garlic, anchovies and red-pepper flakes. Saute for a few minutes so you can mash up the anchovies. Add the onions and saute until transparent. Add the cabbage and saute over low heat just until tender. Add the radicchio and continue cooking until all is tender and the water is cooked out. In the meantime, cook the pasta to taste. Add the cream to the vegetable sauce and simmer lightly. Salt to taste. Toss this mixture with the cooked and drained pasta and stir in the cheese. This recipe serves 6 as a first course.
Comments: The Italians have done a wonderful thing with pasta. The shapes they have thought up are just fascinating, what with the wheels, ears, corkscrews, tubes, pens, angel hair, ribbons, horns, conchs, stars, snails, little hats, little tubes, rice shapes, butterflies and bow ties. We are talking about a culture that has fun with pasta. You will like this dish. I stole the recipe from a street restaurant in Rome.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.