Food Network: Cabbage and Straw

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Cabbage and Straw
Recipe courtesy Rachael Ray

Ingredients
Salt
2 Idaho potatoes, peeled and cut into 1/2-inch dice
1 pound fettucini or papardelle pasta
1 small head Savoy cabbage, quartered, cored and thinly shredded
1 stick butter, cut into pieces
3 to 4 cloves garlic, cracked from skin and halved
16 sage leaves, 6 left whole, 10 thinly sliced
1 teaspoon coarse black pepper
1 1/2 to 2 cups grated Romano

Instructions

Bring a large pot of water to a boil and salt it. Add
potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in
cabbage and cook 5 minutes longer.

While the potatoes and pasta cook, melt butter in a large, deep skillet over
medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove
the garlic and whole leaves (reserve the leaves for ganish), then add sliced
leaves and the black pepper. Just before draining the pasta and cabbage, add 2
ladles of starchy cooking water to the skillet.

Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine
with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to
form a cheesy butter coating on the pasta and cabbage then adjust salt and serve.
Use reserved whole leaves to garnish the pasta.