Creamy Casarecce with Roasted Cabbage, Golden Pear and Gorgonzola with Walnut and Crispy Sage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green cabbage on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Roast for 18 minutes, stirring halfway through, until tender with browned edges.

2. 2

   While the cabbage roasts, heat a large skillet over medium heat. Add the walnuts and toast for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   In the same skillet, add the butter and 1 teaspoon of the remaining olive oil. When the butter melts, add the fresh sage leaves and fry for 30 to 45 seconds until crisp. Carefully remove and set aside on a plate.

4. 4

   Add the chopped shallot, garlic, and the remaining tablespoon of olive oil to the skillet. Cook for 2 minutes over medium heat until the shallot softens. Add the pear wedges and brown them for 2 to 3 minutes per side without letting them fall apart.

5. 5

   Pour the heavy cream into the skillet and reduce the heat. Add the gorgonzola and grated Parmesan, stirring until smooth. Add the lemon zest, 1 tablespoon lemon juice, and about 4 tablespoons of the pasta cooking water to loosen the sauce. Adjust with the remaining salt and black pepper to taste.

6. 6

   Cook the casarecce pasta in a large pot of boiling salted water according to the package directions until al dente, usually 9 to 11 minutes. Reserve 180 ml / 3/4 cup of the pasta cooking water and drain the pasta.

7. 7

   Add the roasted cabbage and cooked pasta to the skillet. Toss over medium heat for 1 to 2 minutes, adding more pasta cooking water as needed so the sauce becomes silky and coats the pasta well.

8. 8

   Serve the finished pasta with the toasted walnuts, crispy sage, and, if desired, a little extra grated Parmesan on top.