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Tagliatelle with Red Cabbage & Walnuts | Fine Autumn Delight
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25 min
Quick
Knuspr-Küche
Feine italienische Tagliatelle treffen auf samtig karamellisierten Rotkohl, edlen Balsamico und knackig geröstete Walnüsse. Ein herrlich aromatischer Seelenwärmer für goldene Herbsttage.
Preparation method
Quarter the red cabbage, cut out the hard core, and cut or shred the leaves into thin strips. Halve the red onion and slice it into thin half-rings. Peel and finely chop the garlic cloves. Strip the thyme leaves from the sprigs.
Toast the walnut kernels in a large dry pan over medium heat for 3–4 minutes until fragrant. Then remove and roughly chop.
Bring plenty of water to a boil in a large pot, salt generously, and cook the tagliatelle al dente according to the package instructions. Before draining, reserve about 150 ml of the starchy pasta water.
Chef's tip
For an even deeper sweetness, you can caramelize the red cabbage with a small pinch of sugar or a teaspoon of honey before deglazing with balsamic vinegar.
The dish turns out especially creamy if you fold some mild fresh goat cheese or Gorgonzola into the hot pasta.
Ingredients
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