Tagliatelle con Canvolo e Cipolla

• salt and pepper
• 250 g large dried egg tagliatelle, broken into small pieces

To make the sauce, heat the olive oil or lard in a large saucepan and add the onion. Cook gently until soft, about 6-7 minutes. Add the cabbage and water, put the lid on and cook gently for a further 20-30 minutes, until the cabbage is soft.

Take the lid off the pan, and add the sugar. Cook gently until it has melted, stirring constantly. The cabbage will caramelise and begin to brown.