How to Make It
Bring a large saucepan filled with water to a boil. Add pasta; cook 7 to 9 minutes or until al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic to pan; sauté 30 seconds or until beginning to brown. Remove garlic from pan with a slotted spoon; set aside. Increase heat to medium-high. Add cabbage to pan; cook 6 minutes or until browned and tender, stirring occasionally. Stir in salt, black pepper, and chile; cook 2 minutes. Stir in pasta, reserved 1/4 cup pasta cooking liquid, and reserved garlic. Stir in rind and 5 ounces cheese. Divide pasta mixture among 4 bowls. Sprinkle evenly with remaining 5 ounces cheese and thyme.