Orecchiette With Cabbage and Gorgonzola

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“Interesting combination of the two, to my amazement it turned out tasting quite good. I guess you have gathered by now, that I like to cook and serve the smaller pastas, easier for the "residents" to eat alone. However, this is not for the older generation only, believe me! Found this on Italiancooking and living.com. and have tweaked it a bit.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil and butter or margarine in large saute pan.
  2. Add the scallions and cook until they begin to wilt, about 5 minutes.
  3. Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much.
  4. Pour in wine and cook until it evaporates.
  5. Cook orecchiette according to package directions, using the chicken or vegetable broth.
  6. Drain and reserve 1/2 cup of pasta liquid.
  7. Toss pasta with cabbage mixture.
  8. Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning.
  9. Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.

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