In a large skillet, warm EVOO over medium-high. Add cabbage; cook until golden, 7 to 8 minutes. Add garlic, butter and crushed red pepper; cook 3 minutes. Cover to keep warm. Cook the pasta until al dente. Drain and reserve 1 cup pasta water. Add pasta to cabbage mixture. Cook over medium, adding pasta water if needed, to heat through. Stir in 1/2 cup cheese. Season; sprinkle with more cheese.