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Pasta with Caramelized Red Cabbage | Fine Autumn Treat
(0)
25 min
Quick
Knuspr-Küche
Cremige italienische Tagliatelle mit zart karamellisiertem Rotkohl, gerösteten Walnüssen und feinem Balsamico. Ein farbenfroher, vegetarischer Seelenwärmer für den Herbst.
Ingredients
Preparation method
Remove the outer leaves from the red cabbage, cut it into quarters, cut out the core, and thinly slice or shave the quarters into fine strips. Peel and finely dice the shallots and garlic. Pick the thyme leaves from the stems.
Toast the walnut kernels in a dry pan over medium heat for 3–4 minutes until fragrant. Then roughly chop on a board and set aside.
Bring plenty of water to a boil in a large pot, salt generously, and cook the tagliatelle according to the package instructions until al dente. Before draining, ladle out about 150 ml of the starchy pasta water.
Chef's tip
For an even creamier sauce, you can fold in a tablespoon of fresh goat cheese or ricotta at the end.
The acidity of the balsamic vinegar makes the red cabbage shine in a particularly vibrant, luminous ruby red.
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