Cabbage and onion pasta

Cabbage and onion pasta

Tagliatelle con cavolo e cipolla

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
salt
pepper
250g large dried egg tagliatelle, broken into small pieces

Sauce

Quantity Ingredient
8 tablespoons olive oil
or 60g lard
200g white onion, finely chopped
600g white cabbage, cut into small chunks
150ml water
50g caster sugar
white wine vinegar

Method

  1. To make the sauce, heat the olive oil or lard in a large saucepan and add the onion. Cook gently until soft, about 6–7 minutes. Add the cabbage and water, put the lid on and cook gently for a further 20–30 minutes, until the cabbage is soft.
  2. Take the lid off the pan, and add the sugar. Cook gently until it has melted, stirring constantly. The cabbage will caramelise and begin to brown. Add a little salt and the vinegar. The mixture should be dry.
  3. In a saucepan of boiling salted water, cook the pasta until al dente, probably about 10 minutes, but follow the instructions on the packet. Drain well.
  4. Mix the pasta and sauce together and serve with plenty of black pepper.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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