Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        pizzocheri pasta -- see * note
   2      tablespoons   salt
   2      quarts        water
   2      medium        waxy potatoes - -- (3/4 lb), peeled,
                        -- and
                        -- cut into 1" cubes
   1      small         savoy cabbage -- or napa head, cut
                        -- 1" thick strips
   6      tablespoons   unsalted butter
   2      small         leeks -- chopped 1/2" pieces
   2                    garlic cloves -- thinly sliced
   8                    fresh sage leaves
   1      cup           grated bitto cheese
                        (may substitute fontina or montasio)

Preparation:

* Note: See the "Pizzocheri Pasta Basic Recipe" recipe which is included in this collection. Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons salt. Add the potatoes and bring to a boil. Boil 7 minutes, until the potatoes are just fork soft, and add the cabbage. Cook 3 to 4 minutes and add the pasta. Return to boil and cook 3 to 4 minutes until pasta is firm and still chewy. Meanwhile, in a 10-inch sauté pan melt the butter until the foam subsides and add the leeks, garlic and sage and cook until softened, about 6 to 8 minutes, and set aside. Butter an earthenware oven dish and preheat oven to 385 degrees. Spoon one-quarter of the pasta mixture into dish, followed by one-quarter leek mixture and one-quarter grated cheese. Continue until all ingredients are finished. Place in oven and bake 10 minutes. Remove and toss like salad and serve immediately in the same bowl. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5738)