Linguine with Green Cabbage and Pancetta
Adapted from Grouprecipes.comServes 4
2 tablespoons olive oil
5 ounces pancetta, thickly cut and dice, or bacon
1 dried thai chile pepper, crushed, or ˝ teaspoon of red pepper flakes, or more to taste
1 clove garlic
1 head green cabbage, stalk removed and then thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
3 tablespoons Parmaggiano-Reggiano cheese, freshly grated, or more to taste
In a large dutch oven add olive oil over medium low heat. Add the pancetta, chile and garlic and sauté until it is golden brown. The garlic will brown first - when it is browned remove it.
When the pancetta is browned add the cabbage, pepper and half the salt. Turn over a few times and cover. Stir every 5- 10 minutes until cabbage is browned.
Cook and drain the pasta. Taste the cabbage for seasoning and melt in the butter and Parmesan. Toss with the pasta and serve.
Revision 1. Last edited Thu 23 Jun 2011 8:49am by DonnaSavastio