Orecchiette with Savoy Cabbage and Caramelized Onions

1. 1

   In a large pot of boiling salted water, cook the orecchiette until al dente; drain and reserve along with 1/4 cup of the cooking water.

2. 2

   Meanwhile, in a large saucepan, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil.

3. 3

   Add the onion and cook over moderately high heat, stirring often, until browned, about 8 minutes Add the ham and cook until it starts to brown, 2 to 3 minutes.

4. 4

   Add the cabbage and season with salt and pepper.

5. 5

   Cover the saucepan and cook over moderate heat, stirring once or twice, until the cabbage is tender, about 7 minutes.

6. 6

   Add the orecchiette and the reserved cooking water to the saucepan along with the remaining 2 tablespoons of butter and 1 tablespoon of oil and toss.

7. 7

   Cook over moderate heat until the pasta is hot.

8. 8

   Serve immediately, passing the cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.