Penne with Five Cabbages

Penne with Five Cabbages is a tasty recipe that celebrates the variety of cabbages. Here is how you can prepare this dish.

Ingredients

• 320 g of penne rigate
• 50 g of cauliflower
• 50 g of Romanesco broccoli
• 50 g of savoy cabbage
• 50 g of black cabbage
• 50 g of broccoli
• 2 cloves of garlic
• Chili powder to taste
• Extra virgin olive oil to taste
• Salt to taste
• Grated Parmesan cheese (optional)

Preparation

1. Thoroughly wash all the cabbages and cut them into small pieces or florets, trying to maintain a certain uniformity in size for even cooking.
2. In a large pot of salted water, bring the water to a boil and blanch the cabbages for about 5 minutes. You want them to stay slightly crunchy.
3. Drain them and set aside, keeping the cabbage cooking water to cook the penne in.
4. In a large skillet, heat the extra virgin olive oil and sauté the cloves of garlic until golden. Add the chili powder to your taste.
5. Add the cabbages to the skillet and sauté them over medium-high heat for a few minutes until they are well-flavored and slightly browned.
6. Meanwhile, cook the penne in the cabbage cooking water to maintain the flavor and follow the package cooking times to have al dente pasta.
7. Drain the penne and add them to the skillet with the cabbages, mixing well to ensure that the pasta is well-flavored.
8. If desired, you can add grated Parmesan cheese to further enrich the flavor.
9. Serve hot, enjoy your meal!

Curiosity

This dish is an excellent way to enjoy the nutritional benefits of cabbages, which are rich in vitamins and antioxidants. Each type of cabbage brings its own peculiar texture and flavor that contribute to the gastronomic complexity of the dish, turning it into an explosion of tastes and textures.