Description
This Mafaldine Pasta with Caramelized Cabbage is a flavorful and comforting Italian-inspired dish combining ribbon-shaped mafaldine pasta with richly sautéed cabbage, infused with garlic, anchovies, capers, chili flakes, and a hint of lemon zest. The caramelized cabbage adds sweetness and depth, while freshly grated Parmigiano-Reggiano and chopped parsley provide a fresh and savory finish. This recipe is perfect for a satisfying weeknight dinner that feels both rustic and elevated.
Ingredients
For the Sauce and Vegetables
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 6 garlic cloves, finely minced
- 3/4 teaspoon red chili flakes (use less for a milder version)
- 3 whole anchovy filets in oil, drained
- 2 teaspoons capers, drained
- Zest of 1 lemon
- 1 medium onion, thinly sliced (about 2 cups)
- 1/2 medium head of cabbage, thinly sliced
Pasta and Garnish
- 8 ounces dried mafaldine pasta
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/3 cup finely chopped flat-leaf parsley, loosely packed
- 2 small lemon wedges, for serving
Instructions
- Sauté Aromatics: In a dutch oven set over medium heat, combine 2 tablespoons extra-virgin olive oil, 4 tablespoons unsalted butter, 6 minced garlic cloves, 3/4 teaspoon red chili flakes, 3 drained anchovy filets, and 2 teaspoons drained capers. Sauté for about 2 to 3 minutes until fragrant and the butter bubbles, breaking up the anchovies with a wooden spoon.
- Prepare Lemon: While the aromatics cook, zest one lemon and cut into two small wedges to set aside for serving.
- Add Vegetables: Add lemon zest, 1 thinly sliced medium onion, and 1/2 thinly sliced medium head of cabbage to the dutch oven. Toss well with tongs to coat in the aromatic mixture, then sauté on medium-low heat for 15 minutes until the vegetables have wilted, released most of their liquid, and begun to brown on the edges and bottom of the pot.
- Caramelize Vegetables: Continue cooking and frequently scrape the bottom of the pot for another 10 minutes, adjusting heat as needed to lightly caramelize the vegetables without burning.
- Cook Pasta: Bring a large pot of generously salted water to a boil. Add 8 ounces of dried mafaldine pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Transfer the drained pasta using tongs directly to the dutch oven with the caramelized vegetables. Add 1/2 cup of the reserved pasta water and toss continuously over medium-low heat until the sauce reduces and clings lightly to the pasta. Turn off heat and stir in 1/2 cup freshly grated Parmigiano-Reggiano cheese. Season with salt and freshly ground black pepper to taste.
- Serve: Divide the pasta between serving bowls. Top with extra Parmigiano-Reggiano if desired, sprinkle with 1/3 cup chopped flat-leaf parsley, and squeeze the reserved lemon wedges over the top before serving hot.
Notes
- Anchovies melt into the sauce, providing umami and depth—no fishy taste.
- If you prefer a milder heat, reduce the red chili flakes to 1/4 teaspoon.
- Make sure to thinly slice the cabbage and onions evenly for even caramelization.
- Reserve pasta water carefully as it helps the sauce stick to the pasta and adjust consistency.
- Use freshly grated Parmigiano-Reggiano for the best flavor and melting quality.
- This dish is best served immediately but can be gently reheated on the stovetop with a splash of water or oil.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
