Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

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Another pasta with bread crumbs recipe! It's very very good. I was looking for a way to use up some cabbage...
I didn't have sage, so just left that part out, the second time I made it I used some herbs de provence. Used fettucine and paparadelle on two occasions instead of penne. 

The first time I made it it was a bit dry, but not the second time. Do not be tempted to rush this out of the frying pan - if you let it linger in there before serving it just gets that much better with bits getting a little more caramelized and stuff.

Also: I halved the recipe ONLY in the amount of cabbage, pasta and parmesan. I still did all the anchovies, all the butter, all the olive oil, etc.

http://www.nytimes.com/2012/03/14/dining/cabbage-flexes-its-brawn-three-ways.html


5 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
4 anchovy fillets
½ cup coarse bread crumbs
1 tablespoon finely chopped fresh sage
¼ teaspoon black pepper, plus more, to taste
Kosher salt, to taste
1 pound dry penne
⅓ cup extra virgin olive oil
½ teaspoon red chile flakes
8 cups shredded cabbage
⅔ cup grated pecorino or Parmesan.

Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.

While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.




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