Tagliatelle with Braised Red Cabbage | Fine Autumn Pasta

Clean the red cabbage, cut out the core, and finely slice or shred the cabbage. Peel and finely chop the garlic cloves. Coarsely chop the walnut kernels and toast them briefly in a dry pan until fragrant, then set aside.

Heat the olive oil in a large pan. Sauté the chopped garlic briefly, then add the sliced red cabbage. Braise gently over medium heat for about 8-10 minutes until the cabbage is tender, but still slightly firm to the bite.

Meanwhile, bring plenty of salted water to a boil in a large pot and cook the tagliatelle al dente according to the package instructions. Before draining, reserve a cup of the starchy pasta water.