Ingredients
Kosher salt
1 ½
cups heavy cream
3
sage leaves
3
sprigs thyme or oregano
1
small rosemary sprig
1
cinnamon stick (or a grating of nutmeg)
Black pepper
1
pound linguine, fettuccine or another long noodle
1
bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces
Preparation
- Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta’s ready.
- When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve ½ cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the ½ cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
Dining and Cooking