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Tagliatelle with Caramelized Red Cabbage & Walnuts
(0)
25 min
Quick
Knuspr-Küche
Cremig, nussig und aromatisch: Zarte Tagliatelle treffen auf feine Rotkohlstreifen, mit Aceto Balsamico karamellisiert und mit gerösteten Walnüssen, Thymian sowie gereiftem Parmesan verfeinert. Ein schnelles, herbstliches Pasta-Highlight der italienischen Küche.
Preparation method
Clean the red cabbage, cut out the core, and cut or shave the cabbage into very thin strips. Peel and finely dice the red onion and garlic cloves. Pick the thyme leaves from the sprigs.
Toast the walnut kernels in a dry pan over medium heat for 3–4 minutes until fragrant. Then let them cool briefly on a cutting board and roughly chop.
Bring a large pot of plenty of water to a boil, salt generously, and cook the tagliatelle according to package instructions until al dente. Before draining, ladle out about 100 ml of starchy pasta water and set aside.
Chef's tip
For an even more intense flavour experience, you can let the butter brown slightly in step 4 (brown butter) before sautéing the onions.
If you like a fruity touch, you can add a handful of small diced pear or pomegranate seeds in the last two minutes of cooking.
75 min
Under an hour
