PASTA SALAD WITH RED CABBAGE RECIPES

Steps:

• Trim the cabbage and cut into thin strips. Mix with the red wine vinegar, sugar and canola oil and season with salt and pepper. Cover and leave to marinate for about 5 hours. 
• Break the spaghettoni into small pieces and cook according to package directions in plenty of salted water. Drain in a colander and rinse under cold water. Drain well and mix with the olive oil.
• Rinse the thyme, shake dry and pluck the leaves from the branches. Mix into the pasta and season with salt and pepper.
• Just before serving, mix the pasta with the drained cabbage and transfer to deep plates. Distribute the mackerel over the salad and serve garnished with thyme.

Steps:

• Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
• Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
• Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
• Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.