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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chef Steve's Cornell Pasta Recipe

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This recipe for Chef Steve's Cornell Pasta is from The Hanson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb Pasta Bow Ties (cooked according to pkg
directions)
1/2 cup Olive OIL
3 Tbsp Butter
3 Cloves Garlic, crushed
1/4 tsp Red Pepper Flakes
3/4 cup Red Onion, chopped
5 cups Red Cabbage, Shredded
3/4 cup Heavy Whipping Cream
1/2 cup Parmesan Cheese, shredded or grated
Directions:
Directions:
Heat a large non-stick frying pan over medium heat. Add Oil, butter, onions, garlic, and red pepper flakes, saute until onion translucent. Add Cabbage and saute until tender. Add the heavy cream to vegetable mixture and simmer. Salt to taste. Toss vegetable mixture with the hot cooked pasta and then add cheese and mix through. Top with additional Parmesan.
Number Of Servings:
Number Of Servings:
8 as a main dish, 12 as a side
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a recipe I developed for the Cornell graduating class. Cornell's colors are purple and white and this pasta sauce turns purple as the cabbage is cooked. The College President, Les Garner always wore bow ties, hence the bow tie pasta. This is great on it's own or it makes a perfect side dish with grilled meats!

 

 

 

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