Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes under al dente. Reserve ½ cup of the cooking water, then drain the pasta.

While waiting for the pasta water to boil, heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the sliced onions and cook, turning occasionally, for 8 to 10 minutes, until softened. Season with salt.

Add the remaining 1 tablespoon extra virgin olive oil and the chopped cabbage. Increase the heat to medium-high and cook, turning often, until the cabbage softens and begins to char around the edges, about 6 to 8 minutes. Stir frequently to keep the onions from burning. Add a generous pinch of salt and reduce the heat to medium-low.

Taste and adjust the seasoning. Add the minced garlic and cook for 1 to 2 minutes, until fragrant.

Add the walnuts, brown sugar, cooked pasta, minced parsley, and a pinch of paprika. Pour in half the pasta cooking water and toss to coat. Cook for 3 to 4 minutes, until the pasta is completely cooked and glossy. Add the remaining pasta water as needed. Taste and season.

Divide the pasta between bowls and garnish with additional parsley if you like. Enjoy!