Adapted from www.realsimple.com
8 ounces pappardelle or some other wide pasta
1 T. olive oil
1 onion, sliced
Kosher salt and black pepper
1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups)
1 c. low-sodium chicken broth
1/4 lb. sliced prosciutto, cut into strips, cooked (you can substitute bacon if you do not have prosciutto)
2 T. unsalted butter (can substitute Earth Balance or olive oil)
2 T. chopped fresh sage
Salt to taste
Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook the onion, stirring occasionally, until softened, 4 to 6 minutes. Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the cooked prosciutto or bacon, butter, and sage and cook until the butter has melted. Serve over pasta.
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