1/2 lb. pasta bow ties
1/2 c. olive oil
3 tbsp. butter
3 cloves garlic, minced
6 anchovies, flat
1/8 tsp. dried red pepper flakes
3/4 c. onions, chopped
3 c. thinly sliced green cabbage
2 c. thinly sliced red cabbage
3/4 c. light cream
1/4 c. grated Parmesan or Romano cheese

Rinse anchovies, then soak in a little milk for an 1/2 hour before using. This cuts the "fishy" taste. Heat a large fry pan, add the oil, butter, garlic, anchovies, and red pepper flakes. Saute for a few minutes until the anchovies mash up.

Add the onions and saute until transparent. Add the cabbage and saute over low heat just until tender. Meanwhile, cook the pasta to taste; drain. Add the cream to the vegetable sauce and simmer lightly. Toss this mixture with the pasta; stir in cheese.