Cabbage and onion pasta

Cabbage and onion pasta

Tagliatelle con cavolo e cipolla

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This is probably the cheapest dish in the book, but it is also extremely easy to make and very enjoyable. It originates from the Tyrolean part of Italy, bordering with Austria, where you may find various dishes that are ‘left over’ from the years of the Austro-Hungarian Empire. I was in Vienna for New Year’s Eve in 2008, and had the pleasure of eating this simplest of dishes. It can be cooked with olive oil but I prefer lard, in which case it is obviously not vegetarian any more.

Ingredients

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

Sauce

Quantity Ingredient
8 tablespoons olive oil
or 60g lard
200g white onion, peeled and finely chopped
600g white cabbage, cut into small chunks
150ml water
50g caster sugar
a few drops 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 the 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. It 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 pepper.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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