A tasty 5 in 5 from Chef Symon!

1/2 pound fresh tagliatelle pasta
2 tablespoons olive oil
1/2 head cabbage (cored, thinly sliced)
1 yellow onion (peeled, thinly sliced)
4 tablespoons unsalted butter (divided, cut into pats)
1 teaspoon smoked paprika
1/2 cup flat-leaf parsley (roughly chopped)
Kosher salt and freshly ground pepper (to taste)

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 2-3 minutes less than the package directions. Stir the pasta occasionally, so that it does not stick together. Remove pasta and drain, reserving 1/2 cup of pasta water.
Meanwhile, place a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter and allow to melt. Add the cabbage and onion, and season with a pinch of salt. Cook, stirring occasionally, until the cabbage begins to wilt, about 1 minute and stir in the parsley. Add the paprika and cook until the vegetables have softened and begun to brown, about 3 minutes. Finish with remaining pats of butter.
Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring and tossing to blend. Taste and adjust the seasoning, adding salt and pepper as needed.
Remove from the heat and serve.
Tip: For a tasty twist, substitute the cabbage for thinly sliced Brussels sprouts!