Best Pizzocheri With Cabbage Potatoes And Sage Recipes

Cabbage and Straw image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Salt
2 Idaho potatoes, peeled and cut into 1/2-inch dice
1 pound fettucini or papardelle pasta
1 small head Savoy cabbage, quartered, cored and thinly shredded
1 stick butter, cut into pieces
3 to 4 cloves garlic, cracked from skin and halved
16 sage leaves, 6 left whole, 10 thinly sliced
1 teaspoon coarse black pepper
1 1/2 to 2 cups grated Romano

Steps:

Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer.
While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet.
Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.

Pizzocheri with Savoy Cabbage, Potatoes, and Cheese image

Yield makes 4 servings

Number Of Ingredients 8

Salt and black pepper to taste
1 pound Savoy or other cabbage, cored and shredded
2 waxy potatoes, peeled and diced
3 tablespoons butter
5 fresh or 2 dried sage leaves
1 pound pizzocheri or other pasta
1 cup grated Taleggio, fontina, or other semisoft cheese
1 cup freshly grated Parmesan cheese

Steps:

Bring a large pot of water to a boil and add salt. Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
Put the butter and sage in a small saucepan and simmer while you cook the pasta. Cook the pasta until tender but still firm. Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes. Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.