Updated Jan 11, 2016Chatelaine
- HEAT a large frying pan over medium. Add oil, then garlic and rosemary. Cook 1 min. Add mushrooms and cabbage. Cook, stirring often, until cabbage starts to wilt, about 5 min. Add wine and cook 2 min. Pour in broth and salt. Gently boil, uncovered, 10 min.
- COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 9 to 10 min. Drain and add to cabbage mixture along with sour cream and butter. Toss until combined. Sprinkle with parmesan and parsley and toss again.
All about cooking pasta! Italians cook pasta in lots of boiling water seasoned very generously with salt. It’s important to use a large pot so the pasta can cook without sticking to itself. Never add oil to the pasta water. At Chatelaine, we always test recipes and perform nutritional analyses without salting the water (in order to cut down on overall sodium). If you are watching your sodium intake, omit salt; if not, feel free to salt the cooking water!