Pasta with caramelized cabbage, anchovies, and bread crumbs
By Melissa Clark for New York Times Cooking – submitted by Diana, White Plains CSA This recipe from the New York Times is the first thing I make when I get a cabbage. My whole family loves it
Ingredients
- 5 garlic cloves peeled and crushed
- 2 TBS unsalted butter
- 4 anchovy fillets
- ½ cup coarse breadcrumbs
- 1 TBS finely chopped fresh sage
- ¼ tsp black pepper plus more, to taste
- Kosher salt to taste
- 1 lb dry penne
- ⅓ cup extra virgin olive oil
- ½ tsp red chile flakes
- 8 cups shredded cabbage
- ⅔ cup grated pecorino or Parmesan
Instructions
- Instructions: Click here for instructions (via Slice of Rice)