Pasta with Pancetta and Cabbage

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By: The Homemakers Test Kitchen

Photography by: Kevin Hewitt (photo: Pasta with Pancetta and Cabbage)

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.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	441
Protein	14 g
Fat (total)	14 g
Sat. Fat	6 g
Carbohydrate	64 g
Fibre	7 g
Cholesterol	13 mg
Sodium	756 mg
Calcium	5 % RDI
Iron	24 % RDI
Vitamin A	10 % RDI
Vitamin C	33 % RDI
Folate	94 % RDI

Also in this menu:

5 winter pastas

Source

Homemakers Magazine: Feb./Mar. 2006

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