Whole Wheat Pasta with Braised Savoy Cabbage and Fennel Seed

• 6 tablespoons unsalted butter
• 1 large yellow onion, minced
• 3 large cloves garlic, minced
• Pinch of hot pepper flakes
• 2 pounds Savoy cabbage, halved, then cut into 1-inch wedges, cored, and thinly sliced crosswise
• 3/4 teaspoon fennel seed, crushed in a mortar or spice grinder
• Salt
• 2 tablespoons minced fresh Italian (flat-leaf) parsley
• 1 pound whole-wheat fusilli or other short dried pasta
• 1/2 cup freshly grated Parmesan cheese, plus more for passing at the table

1. Melt 4 tablespoons of the butter in a large skillet over moderately low heat.
2. Add the onion and saute until soft and starting to color, about 10 minutes.
3. Add the garlic and hot pepper flakes and saute briefly to release the garlic fragrance.
4. Add the cabbage and fennel seed, season with salt to taste, and stir well.
5. Cover and cook, stirring occasionally, until the cabbage wilts and softens, about 20 minutes.
6. Taste and adjust the seasoning.
7. Stir in the parsley and keep warm.
8. Bring a large pot of salted water to a boil over high heat.
9. Add the pasta and cook until al dente.
10. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat.
11. Add the cabbage, the remaining 2 tablespoons butter, and the cheese.
12. Toss until the butter melts, moistening with reserved pasta wateryou will probably need quite a bit of it.
13. Divide the pasta among warm bowls and serve immediately.
14. Pass the additional cheese at the table.

unsalted butter, yellow onion, garlic, pepper, savoy cabbage, fennel, salt, fresh italian, fusilli, parmesan cheese

Taken from www.cookstr.com/recipes/whole-wheat-pasta-with-braised-savoy-cabbage-and-fennel-seed (may not work)