Network News

X My Profile
View More Activity

Shop for this week's Dinner in Minutes

(James M. Thresher for The Washington Post)

Whether or not you are able to score some guanciale, this Whole-Wheat Pasta With Cabbage, Mushrooms, Guanciale and Caraway is a perfect pasta dish to serve on a chilly evening. It's from a new cookbook by Sfoglia Restaurant chef-owners Ron Suhanosky and Colleen Marnell-Suhanosky.

We found guanciale at Canales Delicatessen in Eastern Market (202-547-4471). And if you'd like to pick up a nice wine to go with the meal, try an Italian pinot noir or Piemontese nebbiolo or barbera.

12 ounces dried whole-wheat linguine or spaghetti, such as De Cecco brand

4 to 5 ounces guanciale (see above; may substitute 6 ounces pancetta)

1 pound assorted mushrooms, such as shiitake, oyster and cremini

1 tablespoon grapeseed oil

2 teaspoons caraway seeds

1 small (3/4 pound) Savoy or Napa cabbage

1/2 teaspoon freshly ground black pepper

Freshly grated Parmesan cheese, for garnish

Questions? We're here to help.

-- Bonnie Benwick

By The Food Section  |  October 20, 2009; 2:15 PM ET
Categories:  Recipes  | Tags: Bonnie Benwick, Dinner in Minutes, recipes  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   StumbleUpon   Technorati   Google Buzz   Previous: Chefs pledge to save our seafood
Next: Chat Leftovers: Dough that's on the money

No comments have been posted to this entry.

The comments to this entry are closed.

RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company