- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 81 mg
- Sodium
- 571 mg
Wide noodles prepared with cabbage, potatoes and sage make up the classic Genoa comfort food called Pizzocheri. Have a pillow handy. After this supper, you'll need a nap.
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 81 mg
- Sodium
- 571 mg
Ingredients
Directions
- 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.
