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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
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Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course, pasta/noodle
Cuisine Eastern European, Italian
Servings 4 servings

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)
Keyword budget-friendly, cheesy, main course, pasta/noodles, sneaking veggies!, weeknight favorites