This is a very simple pasta from Elizabeth Minchilli. I adore her blog and she and her daughter give cooking classes and tours in Rome and Italy. A very talented ex-pat married to an Italian. It is quick to make and delicious. The author suggests that you can use any vegetable and cheese mixture, like radicchio or kale and taleggio, brie or goat cheese. She also recommends not to skimp on high quality freshly ground black pepper. There is something magical about cabbage that is steamed or sautéed. It is a wonderful winter vegetable that should not be missed.
140 grams pasta-1 1/2 c. dried pasta
1 medium leek, sliced thinly
¼ head of cabbage, cut into thin ribbons
80 grams gorgonzola, but in small cubes-about 3 oz.
⅓ cup grated parmigiano reggiano
½ tsp salt
freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all the cooked pasta. Add the leeks and salt and cook over medium heat until wilted.
Add the cabbage, with 1 cup water, and let cook until very tender.
Bring a large pot of salted water to boil. Add Pasta and cook until al dente. Drain the pasta, retaining 1 cup pasta cooking water.
Add the drained pasta to the cabbage, turning the heat to medium low. Stir well to mix, and add the parmigiano and half the water, stirring to combine.
Add the gorgonzola, a bit at time, stirring it well. Add the rest of the water, stirring so that the cheese melts and the water evaporates. When the cheese is melted, it is ready. Taste and adjust for seasoning. Serve topped with more black pepper.