Rigatoni with Sautéed Red Cabbage, Sage Butter and Lemon Ricotta

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray and toast them for 6 to 8 minutes, until fragrant. Let them cool slightly and set aside.

2. 2

   Bring a large pot of water to a boil. Once boiling, add about 6 g salt and cook the rigatoni until al dente, according to package timing. Reserve 120 ml / 1/2 cup of the pasta water before draining.

3. 3

   While the pasta cooks, stir together the ricotta, lemon zest, 30 ml / 2 tbsp lemon juice, half of the Parmesan, a pinch of salt, and a few grinds of black pepper in a bowl. Mix until smooth and set aside.

4. 4

   Heat a large skillet over medium heat. Add the olive oil and shallot and cook for 2 to 3 minutes until softened. Add the garlic and red pepper flakes and cook for 30 seconds more.

5. 5

   Add the red cabbage and 30 g / 2 tbsp of the butter. Cook for 8 to 10 minutes, stirring often, until the cabbage is tender but still vibrant. Add the balsamic vinegar, 2 g salt, and a little black pepper; cook 2 minutes more so it reduces slightly.

6. 6

   In a small saucepan or on a clean side of the skillet, melt the remaining 15 g / 1 tbsp butter over medium-low heat. Add the sage leaves and cook for 1 to 2 minutes until the butter smells nutty and the sage turns crisp, watching carefully so it does not burn.

7. 7

   Transfer the drained rigatoni to the skillet with the red cabbage. Add the sage butter, the lemon ricotta mixture, and 60 ml / 1/4 cup of the reserved pasta water. Toss over low heat until the sauce coats the pasta. Add the remaining pasta water little by little if needed.

8. 8

   Turn off the heat and add the toasted walnuts and the rest of the Parmesan. Adjust with more salt and black pepper to taste.

9. 9

   Serve immediately with a little extra lemon zest, extra Parmesan if desired, and a few crisp sage leaves on top.