Papparadelle with Cabbage, Prosciutto, and Sage
My husband and I have really been enjoying macaroni lately–especially the shapes with lots of chewy texture goodness. When I saw this recipe in Real Simple, I quickly pegged it as an easy, fresh, and delicious weeknight meal. (Plus, have you seen all of the articles boasting the cancer-killing properties of cabbage?) I knew I wanted to make this! And it really was a winner!
I made some adjustments: I used two cups of broth instead of one, and I cooked some of the prosciutto with the onions to infuse some flavor as opposed to just adding it all at the end. Unfortunately, our grocer was out of Savoy cabbage so I had to substitute plain green cabbage. In the end, we both really enjoyed this. The prosciutto was the star (shocking, I know!) but the cabbage held its own. These three wonderful flavors and the fabulous texture of the pasta really worked well together.
Papparadelle with Cabbage, Prosciutto and Sage:
- 8 ounces papparadelle
- 1 tablespoon olive oil
- 1 onion, finely diced
- salt and pepper to taste
- 1/2 head cabbage (Savoy preferably), quartered and sliced
- 2 cups chicken broth
- 1/4 pound prosciutto cut into strips
- 2 tablespoons fresh sage, chopped
Cook the pasta according to package directions or until done.
Here are the Delverde papparadelle nests just before I tossed them into the boiling water.
Meanwhile, heat the olive oil. Cook the onions and half of the prosciutto together until the onions are translucent and tender. Season with salt and pepper. Add the cabbage and broth, stirring occasionaly. Cover and let simmer until the cabbage just begins to wilt. Stir in the remaining prosciutto and sage. Drain the pasta and add it to the cabbage mixture. Stir quickly, coating pasta with sauce and serve immediately.