Pizzocheri with Savoy Cabbage, Potatoes, and Cheese

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.

3. 3

   Put the butter and sage in a small saucepan and simmer while you cook the pasta.

4. 4

   Cook the pasta until tender but still firm.

5. 5

   Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes.

6. 6

   Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.

7. 7

   Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.

* Per serving · 4 servings · Values may vary.