12ouncescasarecce, gemelli or similar shaped cut of pasta
Parmigiana-Reggiano for grating
Bring a large pot of salted water to a boil for the pasta.
Heat the olive oil and butter in a large skillet over medium heat. Add the anchovies and cook, stirring frequently, until they turn to a paste.
Add the onions and garlic and sauté until the onions are nicely softened, about 4 minutes.
Add half of the cabbage and cook until slightly wilted, 1 to 2 minutes. Add the remaining cabbage and season well with salt and pepper. Continue cooking, stirring frequently, until the cabbage is soft and lightly caramelized, 6 to 8 minutes.
While the cabbage is cooking, cook the pasta according to package directions, drain and return to the pan.
Add the cabbage, mix well, then add the radicchio. Taste and adjust the seasoning as needed.
Serve immediately, topped with grated Parmigiana-Reggiano.
Tips for Making This Recipe
The word "casarecce" means homemade in Italian. This cut of pasta is a thin, rolled tube and we chose it because the shape combines so nicely with the thin shreds of cabbage and radicchio. Gemelli would be our second choice, but any tubular cut of pasta will work just fine.