pasta with bacon, red cabbage, toasted walnuts, and rosemary

For Cory and I, Sundays mean pretty much two things: groceries and cooking. We throw on our backpacks and catch a bus west to a small market and procure our weight’s worth in produce (slight exaggeration). This is usually followed by a trip to Trader Joe’s, where we stock up on dairy, coffee, and wine. Which is followed by a final trip to yet another grocery store to buy meat and other odds and ends. Then after a short walk up hill, we finally arrive home. In these winter months, by the time we come home it’s close to dark and the day already feels over. We relax for awhile and then we cook. I take care of dinner and Cory prepares what he’ll eat for lunch that week. By the time we’re done cleaning up, it’s close to midnight and the weekend is already gone.

San Francisco, being the fickle mistress that she is, can be particularly cruel. It rained all day yesterday, which made our grocery trip miserable. It was a harsh chill-to-the-bone cold sort of rain. Even after we got home and changed into comfortable dry clothing, I couldn’t shake off that just-rained-on feeling. It wasn’t until we sat down for dinner that I was able to forget about the cold and the rain. This dish has all my favorite things to cook with: nuts, rosemary, bacon, garlic, wine, cream, cheese, and pasta. I realize this leaves out a hefty amount of the world’s population for various dietary reasons, and for that, I apologize… well, mostly. Because this was really, really good. It’s quite rich, so I suggest serving it with a small salad.

Pasta with Bacon, Red Cabbage, Toasted Walnuts, and Rosemary
(adapted from Olives and Oranges by Sara Jenkins)
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1 T unsalted butter
1 c walnuts, chopped and toasted
2 T fresh rosemary, chopped
2 T olive oil
4 slices bacon, cut into 1″ pieces
1 1/2 pounds red cabbage, cored and thinly sliced
1 t salt
2 cloves garlic, chopped finely
1/4 c white wine
3/4 c water
1 c heavy cream
2 c freshly grated Parmigiano-Reggiano cheese
1 pound spaghetti or bucatini
parsley, for garnish
salt & pepper to taste

- Melt butter in a medium-sized skillet over medium heat. Once melted, add chopped walnuts and fresh rosemary and cook and stir until the walnuts are toasted, about 5 minutes. Remove from heat and set aside.

- Fill a large pot with water and boil spaghetti or bucatini according to package directions. Rinse and set aside.

- In a large stockpot, cook bacon over medium-low heat. Once cooked, transfer bacon to a plate lined with paper towels and drain. Once bacon has cooled, cut into 1″ pieces and set aside.

- Over medium heat, add cabbage and salt to the stockpot. Cook until the cabbage has wilted, about 8-10 minutes. Once wilted, add garlic and stir for about 30 seconds or until fragrant.

- Add wine, cream, and walnut mixture to the cabbage and cook for a minute. Add 1/4 c water and cook for another 2-3 minutes, stirring occasionally. Add the remaining 1/2 c water and bring the mixture to a gentle simmer, then reduce heat to medium-low and cook until the sauce has thickened, about 10-12 minutes. Stir in bacon and most of the cheese, then add the pasta and toss until thoroughly incorporated and warm. Season generously with salt and pepper. Garnish with cheese and parsley and serve immediately.

Serves 6

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