PIZZOCHERI WITH CABBAGE, POTATOES AND SAGE

Pizzocheri With Cabbage, Potatoes and Sage image

Provided by Marian Burros

Time 45m

Yield 3 servings

Number Of Ingredients 10

Ingredients

3/4 pound potatoes
12 ounces fresh onion or 11 ounces ready-cut onion (2 to 2 1/2 cups)
2 teaspoons olive oil
2 tablespoons fresh sage
8 ounces pizzocheri or Japanese soba noodles
9 ounces cabbage
2 ounces taleggio cheese
2 ounces Parmigiano Reggiano
3/4 teaspoon salt (optional)
Freshly ground black pepper

Steps:

Bring water for pasta to boil in covered pot.
Scrub potatoes and cut into one-inch cubes. Place in another pot, with water to cover. Bring to boil, covered, and cook for about 10 minutes.
Coarsely chop cabbage. Add to potatoes after they have cooked for five minutes. Cook together for five minutes.
Begin cooking pasta.
Coarsely chop onion. Saute in hot oil in nonstick skillet.
Wash, dry and chop sage. Add to onions and continue sauteeing until they are soft and begin to turn golden.
Cut taleggio into tiny pieces; coarsely grate Parmigiano.
When potatoes and cabbage are cooked, drain and stir into onions.
Drain pasta, reserving some of the cooking water. Stir pasta into potatoes and cabbage.
Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 585, UnsaturatedFat 6 grams, Carbohydrate 97 grams, Fat 14 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 1045 milligrams, Sugar 9 grams