Mafaldine Pasta with Caramelized Cabbage

Mafaldine twirled with a fork in a serving bowl dusted with parmesan cheese.

5 from 6 votes

Mafaldine Pasta with Caramelized Cabbage

This mafaldine pasta features curls of ribbony pasta clinging to a buttery, spicy caramelized cabbage sauce with capers, lemon, and chili flakes.

Prep Time12

Cook Time30

Total Time42

Servings: large servings

Calories: 977kcal

Author: Karishma Pradhan

Equipment

5.5-Quart Dutch Oven
Metal tongs for tossing the vegetables and pasta

Ingredients

2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
6 garlic cloves finely minced
¾ teaspoon red chili flakes use less for a milder version
3 whole anchovy filets in oil drained
2 teaspoons capers drained
1 lemon
1 medium onion thinly sliced to yield about 2 cups
½ medium head of cabbage core removed | thinly sliced or shredded, about 5 - 6 cups (or 10 - 12 ounces pre-shredded)
8 ounces dried mafaldine pasta
½ cup freshly grated parmigiano-reggiano cheese plus more for serving
⅓ cup finely chopped flat-leaf parsley loosely packed

Instructions

Add 2 tablespoons extra-virgin olive oil, 4 tablespoons unsalted butter, 6 garlic cloves, finely minced, ¾ teaspoon red chili flakes, 3 whole anchovy filets in oil, and 2 teaspoons capers to a dutch oven. Set over medium heat and saute until aromatic and the butter is bubbling, about 2 - 3 minutes. Begin breaking up the anchovy filets with a wooden spoon.
While the aromatics cook, zest the lemon. Cut 2 lemon small wedges and set aside for serving.
Add the lemon zest, 1 medium onion (thinly sliced), and ½ medium head of cabbage (thinly sliced), 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.
Continue 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 8 ounces dried mafaldine pasta. Cook until al dente per package instructions.
Once al dente, reserve about 1 cup of pasta water and set aside.
Using tongs, transfer the pasta to the dutch oven, tossing to combine.
Add ½ 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 ½ cup freshly grated parmigiano-reggiano cheese. Season to taste with salt and pepper.
Divide pasta in serving bowls, and top with additional cheese (if desired) and ⅓ cup finely chopped flat-leaf parsley. Squeeze on lemon juice and serve hot.

Video

Notes

Mafaldine: If you can’t find mafaldine, try mafalda corta, rigatoni, or spaghetti.

Pasta sauce: I usually keep my sauce slightly looser before removing it from the heat as it will continue to thicken off the heat. Stir in the parmigiano-reggiano cheese, and continue tossing (add more pasta water if you need to loosen it up).

If you're making this ahead of time, you can absolutely make the sauce a day in advance. Then, just before serving, cook the pasta and toss it in the sauce.

Nutrition