Pasta with Cabbage

• Salt and black pepper to taste
• 1 small or 1/2 large head of green or Savoy cabbage, about 1 pound
• 3 tablespoons extra virgin olive oil or butter
• 1 tablespoon minced garlic
• 2 cups cored and chopped tomatoes, with the liquid (canned are fine; dont bother to drain)
• 1/2 teaspoon hot red pepper flakes, or to taste
• 1 pound spaghetti, linguine, or other long pasta
• Freshly grated Parmesan or pecorino Romano cheese for garnish

1. Bring a large pot of water to a boil and add salt.
2. Use a sharp knife to cut a cone-shaped wedge out of the bottom of the cabbage to core it.
3. Shred it finely; it should be almost as thin as the pasta.
4. Put the oil or butter in a large skillet and turn the heat to medium; a minute later, add the garlic and cook, stirring occasionally, until the garlic just begins to color, 3 or 4 minutes.
5. Add the cabbage, turn the heat to medium-high, and cook, stirring occasionally, for 3 to 4 minutes, until the cabbage begins to wilt.
6. Turn the heat back to medium and add the tomato, along with some salt, black pepper, and the red pepper.
7. Cook, stirring occasionally, until the tomato breaks up and the cabbage is tender, about 10 minutes.
8. Taste and adjust the seasoning.
9. Meanwhile, cook the pasta until it is tender but not mushy.
10. Drain the pasta and toss it with the sauce and the cheese; serve immediately.
11. Use 2 tablespoons olive oil.
12. Cut about 1 pound fresh sausage into small pieces and cook it in the oil over medium heat, stirring occasionally, until nicely browned, about 10 minutes.
13. Add the garlic and then proceed with the recipe.

salt, head of green, extra virgin olive oil, garlic, tomatoes, hot red pepper, linguine, parmesan

Taken from www.epicurious.com/recipes/food/views/pasta-with-cabbage-385920 (may not work)