PASTA BOW TIES WITH CABBAGE

1/2 pounds pasta bow ties
1/2 cup olive oil
3 tablespoon butter
3 cloves garlic, minced
6 anchovies, flat
1/2 teaspoon dried red pepper flakes
3/4 cup onions, chopped
3 cup thinly sliced green cabbage
2 cup thinly sliced red cabbage
3/4 cup light cream
1/4 cup grated Parmesan or Romano Cheese

Rinse anchovies, then soak in a little milk for an 1/2 hour before using. This cuts the "fishy" taste.

Heat a large fry pan, add the oil, butter, garlic, anchovies, and red pepper flakes. Saute for a few minutes until the anchovies mash up. Add the onions and saute until transparent.

Add the cabbage and saute over low heat just until tender. Meanwhile, cook the pasta to taste; drain. Add the cream to the vegetable sauce and simmer lightly.

Toss this mixture with the pasta; stir in cheese.

adapted from sourece: Barry Weinstein