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Mafaldine Pasta with Spicy Caramelized Cabbage Recipe
Serves 2
12 mins prep
30 mins cook
42 mins total
This mafaldine pasta features curls of ribbony pasta clinging to a buttery, spicy caramelized cabbage sauce with capers, lemon, and chili flakes.
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Add olive oil, butter, garlic, chili flakes, anchovy filets, and capers to a dutch oven. Over medium heat, saute until aromatic and the butter is bubbling, about 2 - 3 minutes. Begin breaking up the anchovy filets with a wooden spoon.
2 tablespoons extra-virgin olive oil4 tablespoons unsalted butter6 garlic cloves¾ teaspoon red chili flakes3 whole anchovy filets in oil2 teaspoons capersWhile the aromatics cook, zest the lemon. Cut two small wedges and set aside for serving.
1 lemonAdd the lemon zest, onion, and cabbage, and toss the vegetables to coat them in the aromatic oil with tongs for about 1 - 2 minutes.
Saute for 15 minutes on medium-low heat, until the vegetables have fully wilted, released most of their liquid, and begun to brown on the sides and bottom of the pot.
1 medium onion½ medium head of cabbageContinue sautéing for another 10 minutes, frequently scraping any brown bits in the pot. Adjust the heat as needed to lightly caramelize (but not burn) the vegetables.
Set a large stock pot of water to boil. Generously salt the water, then add the mafaldine. Cook until al dente per package instructions.
Once al dente, reserve about 1 cup of pasta water and set aside.
8 ounces dried mafaldine pastaUsing tongs, transfer the pasta to the dutch oven, tossing to combine.
Add 1/2 cup of pasta water, then over medium-low heat, continuously toss the cabbage with the pasta. Allow the sauce to reduce until it just begins clinging to the pasta.
Turn the heat off, then stir in the cheese. Season to taste with salt and pepper.
½ cup freshly grated parmigiano-reggiano cheeseDivide pasta in serving bowls, and top with additional cheese (if desired) and parsley. Squeeze on lemon juice and serve hot.
⅓ cup finely chopped flat-leaf parsley