Pappardelle With Sweet Cabbage in Sage Cream Sauce
Pappardelle With Sweet Cabbage in Sage Cream Sauce
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 2 main-course servings, 4 side-dish servings
Ingredients
1 tablespoon olive oil 1/3 cup minced shallots 2 teaspoons minced garlic 1/2 cup whipping cream 1 1/2 teaspoons minced fresh sage Salt 1/8 teaspoon freshly ground pepper 1/8 teaspoon freshly ground nutmeg 1/4 pound dry pappardelle 1/2 head small green cabbage, about 1 1/4 pounds, cored, cut into 1/2-inch thick slices 1/3 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, plus more for serving Sage sprigs, for garnish
Preparation

Step 1 Heat the oil in a small nonstick skillet over medium heat. When hot, add the shallots and garlic. Cook until warmed through, about 2 minutes. Add the cream, sage, 1/2 teaspoon of salt, the pepper and nutmeg. Stir well; simmer, uncovered, until slightly thickened, about 3 minutes. Set aside.

Step 2 Bring a 4-quart pot of salted water to boil. Add the pappardelle. With about 6 minutes to go, add the cabbage.

Step 3Cook, uncovered, until the pasta is al dente, about 7 to 10 minutes total. Drain well; transfer to a large, shallow serving bowl. Toss with the cream sauce and 1/3 cup of cheese. Serve hot, garnished with sage sprigs. Pass grated Parmigiano-Reggiano cheese separately.

Description
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