Pasta With Pancetta & Cabbage

Pasta With Pancetta & Cabbage

2 Tbsp Extra-virgin Olive Oil
½ Cup (4 Oz) Diced Pancetta
1 Onion, Chopped
3 Cloves Garlic, Thinly Sliced
½ Tsp Hot Pepper Flakes
¼ Tsp Black Pepper
12 Fresh Sage Leaves, Or ½ Tsp Dried
8 Cups Shredded Savoy Cabbage
1 Tsp Salt
1 Lb Pasta
Grated Parmesan Cheese

In Dutch Oven Or Large High-sided Skillet, Heat Olive Oil Over Medium-high Heat; Fry Pancetta Until Browned, About 2 Minutes. 

Add Onion, Garlic, Hot Pepper Flakes & Pepper; Sauté Until Onion Is Soft & Garlic Is Golden, About 4 Minutes. Add Sage & Fry For 20 Seconds. Stir In Cabbage & Salt. When Cabbage Begins To Wilt, Add 1 Cup Boiling Water; Cover & Cook, Stirring Occasionally, Until Tender, 7 - 8 Minutes.

Meanwhile, Cook Pasta According To Package Directions Until Al Dente; Drain, Reserving ½ Cup Of The Pasta Water. Stir Pasta & Pasta Water Into Cabbage Mixture, Stirring Until Water Is Absorbed.

Serve With Parmesan Cheese.

Makes 4 – 6 Servings.