Pasta with Pancetta and Cabbage
- Vegetable recipes
- Peanut free
- Nut free
- Easy recipes
This rustic pasta is particularly nice made with fettucia riccia, a wide, long pasta with ruffled edges. You can use penne rigate (ridged penne) or fettuccine, if you wish.
Ingredients
- 2 tbsp (30 mL) extra-virgin olive oil
- 1/2 cup (125 mL) diced pancetta (4 oz/125 g)
- 1 onion, chopped
- 3 clove garlic, thinly sliced
- 1/2 tsp (2 mL) hot pepper flakes
- 1/4 tsp (1 mL) black pepper
- 12 fresh sage leaves (or 1/2 tsp/2 mL dried)
- 8 cups (2 L) (about 1/2 head) shredded green or Savoy cabbage
- 1 tsp (5 mL) salt
- 1 lb (500 g) pasta
- Grated Parmesan cheese
Preparation
In Dutch oven or large high-sided skillet, heat olive oil over medium-high heat; fry pancetta until browned, about 2 minutes.
Add onion, garlic, hot pepper flakes and pepper; sauté until onion is soft and garlic is golden, about 4 minutes. Add sage and fry for 20 seconds. Stir in cabbage and salt. When cabbage begins to wilt, add 1 cup/250 mL boiling water; cover and cook, stirring occasionally, until tender, 7 to 8 minutes.
Meanwhile, cook pasta according to package directions until al dente; drain, reserving 1/2 cup/125 mL of the pasta water. Stir pasta and pasta water into cabbage mixture, stirring until water is absorbed. Serve with Parmesan cheese.
Makes 4 to 6 servings.
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