Casarecce is a short pasta, loosely rolled lengthways and slightly twisted. The twisted shape is perfect for holding sauces, like this delicious sauce made with cabbage with peas. To serve ladle Cabbage with Peas and Casarecce into serving bowls and scatter with a good handful basil leaves and flower heads.
Cabbage with Peas and Casarecce Recipe
Serves 4-6
Ingredients:
200 g (7 oz) dried chickpeas, soaked overnight
125 ml (4 fl oz/½ cup) mild olive oil
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 long red chilli, finely chopped
4 garlic cloves, finely chopped
1 teaspoon each of fennel seeds, ground cumin and ground coriander
2 tablespoons tomato paste (concentrated puree)
4 ripe tomatoes, skinned, seeded and chopped or 400 g (14 oz) tinned chopped tomatoes
200 g (7 oz/1⅓ cup) fresh or frozen peas
400 g (14 oz) white cabbage, chopped
300 g (10½ oz) casarecce pasta
Salt and freshly ground black pepper
Good handful basil leaves and flower heads, to serve
Method:
Drain the chickpeas and set aside. Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot, chilli, salt and pepper and gently fry until the onion is soft, about 6–8 minutes. Add the garlic, fennel seeds, cumin, coriander, tomato paste and chickpeas and gently fry for about 1 minute. Add the tomatoes and half of the peas and cabbage. Cover with a lid and cook gently for about 10 minutes, stirring occasionally.
Add 3 litres (101 fl oz) of water, cover again and bring to the boil. Turn the heat down to low–medium and cook for a further 1 hour, partially covered.
Add the casarecce and cook until the pasta is al dente. Five minutes before the pasta is ready, add the reserved peas. Check the seasoning and adjust if necessary. Ladle into serving bowls and scatter with basil.
This is an edited extract from Pranzo by Guy Mirabella (Hardie Grant Books), RRP $60 AUD / $70 NZD. Available in stores nationally from 4 March 2025.
