Cabbage, when it begins to break down, becomes quite creamy, and that’s what makes this dish somewhat unusual. This will be stronger tasting if you use plenty of black and red pepper, olive oil, and pecorino or quite mild if you start with butter, reducing the black pepper, eliminating the red, and finishing with pecorino. You can also make it far more substantial; see the variation.

　　

Ingredients

makes 3 to 6 servings

　　Salt and black pepper to taste

　　1 small or 1/2 large head of green or Savoy cabbage, about 1 pound

　　3 tablespoons extra virgin olive oil or butter

　　1 tablespoon minced garlic

　　2 cups cored and chopped tomatoes, with the liquid (canned are fine; don’t bother to drain)

　　1/2 teaspoon hot red pepper flakes, or to taste

　　1 pound spaghetti, linguine, or other long pasta

　　Freshly grated Parmesan or pecorino Romano cheese for garnish

　　

Step 1

Bring a large pot of water to a boil and add salt. Use a sharp knife to cut a cone-shaped wedge out of the bottom of the cabbage to core it. Shred it finely; it should be almost as thin as the pasta. Put the oil or butter in a large skillet and turn the heat to medium; a minute later, add the garlic and cook, stirring occasionally, until the garlic just begins to color, 3 or 4 minutes. Add the cabbage, turn the heat to medium-high, and cook, stirring occasionally, for 3 to 4 minutes, until the cabbage begins to wilt.

　　

Step 2

Turn the heat back to medium and add the tomato, along with some salt, black pepper, and the red pepper. Cook, stirring occasionally, until the tomato breaks up and the cabbage is tender, about 10 minutes. Taste and adjust the seasoning. Meanwhile, cook the pasta until it is tender but not mushy.

　　

Step 3

Drain the pasta and toss it with the sauce and the cheese; serve immediately.

　　

Pasta with Cabbage and Sausage

Step 4

Use 2 tablespoons olive oil. Cut about 1 pound fresh sausage into small pieces and cook it in the oil over medium heat, stirring occasionally, until nicely browned, about 10 minutes. Add the garlic and then proceed with the recipe.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.