I love the colour, texture and taste of this pasta and if you omit the pancetta it is even healthier and a vegetarian dish. A win-win.
prep time 10 min cook time 25 min
ingredients for 4
- 350 g pasta of your choice (I’ve made it with penne, fusilli, fettuccine)
- 1 red onion
- 2 garlic cloves
- a small red cabbage or half of a medium one
- 120-150 g pancetta
- a small can (200 g) of crushed tomatoes
- extra virgin olive oil
- peperoncino (optional)
- a few basil leaves
- grated Pecorino cheese
1. In a large, deep skillet, heat the olive oil. Add the sliced onion and cook over moderately low heat, stirring occasionally for about 3-5 min. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. If using peperoncino, add it with the garlic.
2. Add the sliced red cabbage, the crushed tomatoes, and salt and cook, stirring occasionally until the cabbage is tender, about 20 minutes. Add the basil leaves.
2. Cook in a small pan the pancetta cut into cubes or strips and add to the sauce. You can also cook it directly in the large skillet adding it with the cabbage. EDIT: you get the best flavour cooking it in cubes or strips until slightly crispy and adding it on top of your pasta plate.
3. Cook the pasta according to the package instructions. I usually cook the pasta 1-2 min less than what is indicated on the packet. I like my pasta al dente. Drain and save a glass of the cooking water.
4. Pour the pasta into the sauce and toss well. Add some pasta water if needed.
5. Add some grated Pecorino cheese onto your plate.
tip: be careful with salt since the pancetta and Pecorino cheese are both salty.
BUON APPETITO!