5 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
4 anchovy fillets
1/2 cup coarse bread crumbs
1 tablespoon finely chopped fresh sage
1/4 teaspoon black pepper, plus more, to taste
Kosher salt, to taste
1 pound dry penne
1/3 cup extra virgin olive oil
1/2 teaspoon red chile flakes
8 cups shredded cabbage
2/3 cup grated pecorino or Parmesan.
Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.