Ingredients

serves 4 to 6

　　Salt

　　1 pound whole-wheat spaghetti or fresh buckwheat pasta

　　2 starchy potatoes, peeled and cut into small cubes

　　1/2 head of green cabbage

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1 large onion, thinly sliced

　　3 garlic cloves, grated or chopped

　　Black pepper

　　1 cup chicken or vegetable stock

　　4 tablespoons (1/2 stick) butter, cut into pieces

　　12 large fresh sage leaves

　　1/2 cup grated Parmigiano-Reggiano cheese, a couple generous handfuls

　　

Step 1

Bring a large pot of water to a boil, salt it, and add the spaghetti and the potatoes. Cook until the spaghetti is al dente and the potatoes are just tender, about 10 minutes. Drain. (Alternatively, if using fresh buckwheat pasta, start the potatoes first, cook for 8 minutes, then add the pasta and cook for 2 to 3 minutes more.)

　　

Step 2

Cut the cabbage into 2 pieces. Cut away the core and shred the cabbage carefully with a sharp knife.

　　

Step 3

While the pasta is cooking, in a large skillet, heat the EVOO over medium heat. Add the cabbage, onions, and garlic, then season with salt and pepper. Cook until tender, about 10 minutes. Stir in the chicken stock and simmer for 5 minutes.

　　

Step 4

In a small skillet, melt the butter over medium-low heat. Add the sage leaves and cook until crisp, 3 to 4 minutes.

　　

Step 5

Toss the pasta and potatoes with the cabbage mixture. Add the sage leaves and butter and the cheese, and toss well.

　　Rachael Ray's Look + Cook