Recipe - Pasta Ties With Cabbage

One half pound Pasta ties
One half cup Olive oil
3 tablespoon Butter
3 Garlic cloves; crushed
6 Anchovies; flat
1/8 teaspoon Dried redpepper flakes
Three fourths cup Chopped yellow onions
3 cup Thinly cut or sliced up green cabbage
2 cup Thinly cut or sliced up radicchio
(or 2 cups thinly cut or sliced up red
cabbage)
Three fourths cup Cream
Salt; to taste
One fourth cup Grated Parmesan or Romano
cheese

Heat a large frying pan and add the oil, butter, garlic, anchovies and
redpepper flakes. Saute for a few minutes so you can mash up the
anchovies. Add the onions and saute until transparent. Add the cabbage and
saute over low heat just until tender. Add the radicchio and continue
cooking until all is tender and the water is cooked out. In the meantime,
cook the pasta to taste. Add the cream to the vegetable sauce and simmer
lightly. Salt to taste. Toss this mixture with the cooked and drained pasta
and stir in the cheese. This recipe serves 6 as a first course.

Comments: The Italians have done a wonderful thing with pasta. The shapes
they have thought up are just fascinating, what with the wheels, ears,
corkscrews, tubes, pens, angel hair, ribbons, horns, conchs, stars, snails,
little hats, little tubes, rice shapes, butterflies and bow ties. We are
talking about a culture that has fun with pasta. You will like this dish. I
stole the recipe from a street restaurant in Rome.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04171991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10131995

Recipe by: Jeff Smith

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