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Rustic pasta?

Started by Stacy Brown on January 28, 2010
4 Comments
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Stacy Brown said #1 Jan 28, 2010 at 6:57am

I was going to try the Rustic pasta recipe this weekend, and looking at the recipe it seems like there will be lots of cabbage relative to the amount of pasta. Anyone make adjustments, or find it's perfect the way it is? Thanks!

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Kristyn B said #2 Jan 28, 2010 at 7:08am

Its perfect the way it is...just chop the cabbage VERY finely...a food processor even works good (just don't over do it).
Delicious! My favorite recipie yet.

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Amanda Jacob said #3 Jan 28, 2010 at 7:18am

I chopped my cabbage in thin slices. The cabbage will whither down with the heat as it cooks. And I put more marinara sauce in it then is required. It is my favorite dish to date!!

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Katie Balogh said #4 Jan 28, 2010 at 8:27am

i agree- it is perfect as written in TKL... so perfect in fact that even my meat eating husband LOVED it! yum... i wish i was going to your house for dinner tonight :) Enjoy!

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