Since the weather is getting colder, I thought I would share this very vague pasta recipe I picked up the last time I visited my relatives in Italy.
It's a regional dish from the Italian Alps, and I've yet to see it in any restaurant. It's meant to warm people during the cold winters - take a look at the ingredients and you'll see why.
These are approximate measures - like most homestyle recipes, you do what feels right.
1 lb pappardelle (or other wide noodle), traditionally buckwheat
1/2 head of cabbage, sliced into strips
1 med. onion, sliced
2 med. starchy potatoes, cubed
8 oz grated fontina cheese
reserved pasta cooking water
1. Cook pasta in plenty of salted boiling water. I assume you know how to do this. When there are about 5 mins left, toss in potato cubes.
2. Meanwhile, sauté onions and cabbage in butter until soft.
3. Drain pasta/potatoes, reserving cooking water.
4. Add pasta/potatoes to onion mix and coat with butter. Add enough cooking water to make a bit of sauce.
5. Add fontina and stir until it melts and coats pasta.