Rigatoni with Savoy Cabbage

Rigatoni with savoy cabbage is a rich and comforting first course, perfect for colder days. Here is the recipe:

Ingredients

• 350 g of rigatoni
• 400 g of savoy cabbage (cabbage)
• 1 small onion
• 2 cloves of garlic
• 100 g of smoked bacon (optional)
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• grated Parmesan cheese (to serve)

Preparation

1. Clean the savoy cabbage by removing the tougher outer leaves and the central core. Slice it into thin strips.
2. Peel the onion and garlic, then chop them finely. If you have decided to use bacon, cut it into cubes.
3. Heat the oil in a large pan over medium heat and add the onion, garlic, and bacon. Sauté for a few minutes until the onion becomes translucent and the bacon slightly crispy.
4. Add the chopped savoy cabbage to the pan, season with salt and pepper to taste (here you can also add chili pepper if you like), then cover with a lid and cook for about 15-20 minutes, stirring occasionally, until the cabbage softens.
5. In the meantime, bring a pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
6. Drain the pasta, reserving some of the cooking water, and add it to the pan with the cabbage. Stir everything over medium heat, adding a little cooking water if necessary, for about 2 minutes so that the flavors blend together.
7. Plate the rigatoni with savoy cabbage and, if you like, sprinkle with grated Parmesan cheese before serving.

If you have any preferences or dietary restrictions, we can adapt the recipe accordingly, perhaps using a different type of pasta or excluding the bacon for a vegetarian variant.

Fun Fact

Savoy cabbage is a winter vegetable widely used in Italian cuisine, especially in the north. It is known for its nutritional qualities, rich in vitamins and fibers, and for its versatility in the kitchen, making it ideal for soups, side dishes, and, as in this case, first courses.