Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. rigatoni
• 2 tbsp. olive oil
• 4 oz. Canadian bacon, chopped
• 1 small onion, sliced
• 1/2 head Savoy cabbage, roughly chopped
• Black pepper
• 2/4 cup chopped fresh parsley
• 4 oz. fontina, cut into small cubes
• 1/2 cup grated Parmesan

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 tsp salt and black pepper and toss to coat. Cook until the veggies begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8-10 minutes.

3. Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry. Stir in the parsley and remove from the heat. Sprinkle with the fontina and Parmesan and toss.

Email to a friend | Print this recipe | Back