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Spicy Garlic Penne
Served with Buttery Cabbage
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Serves 4
Prep time: 15 minutes Total time: 30 minutes |
- 1 small Savoy cabbage
- 1 bunch flat-leaf (Italian) parsley
- 1 lb. good quality penne, or other dried pasta shape
Shopping List
- Black pepper
- Extra-virgin olive oil
- 6 garlic cloves
- Ground nutmeg
- Red pepper flakes
- Sea salt
- Unsalted butter
Pantry Items
- Chef’s knife
- Heavy skillet
- Large saucepan
- Large stockpot or pasta pot
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Strainer
- Tongs
- Wooden spoons
Tools
- Wine: Try a Montelpulciano
- Dessert: Biscotti
Suggestions
- When you walk in the door
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine
- Prep
- Trim any damaged leaves from the cabbage.
- Cut the cabbage in quarters. Cut out the core from each piece of cabbage and discard. Slice the rest of the cabbage into thin strips.
- Rinse the cabbage. Leave it in the strainer in the sink, to drain.
- Rinse and pat dry the parsley. Pluck ½ cup leaves.
- Peel the garlic and coarsely chop.
- Start Cooking
- When the water for the pasta boils, add the pasta. Stir and cook until it is al dente, 7-12 minutes depending on the pasta.
- Put 3 tbsps. butter into the large saucepan over medium-high heat.
- When the butter melts, add the cabbage, with the water clinging to it. Sprinkle with a generous handful of salt and some pepper.
- Turn the cabbage with tongs so it mixes with the butter and cover. Reduce the heat to medium and cook for about 8 minutes, turning it once in awhile.
- While the pasta and the cabbage are cooking, put 1/3 cup olive oil, the garlic and 1/4 tsp. red pepper flakes (if you’re using these and we recommend you do) in the skillet over medium heat, stir and cook until the garlic just begins to turn golden – this will take 4-5 minutes.
- Check the cabbage and if it is bright green and nearly tender through – you’ll need to taste it to find out – then remove it from the heat.
- Check the garlic. If it is turning golden, remove the pan from the heat and pour the mixture into a large, heat-proof serving bowl.
- Mince the parsley and stir into the garlic and olive oil.
- Check the pasta. If it is al dente, drain it, reserving some of the cooking liquid.
- Add the pasta to the garlic and olive oil mixture and toss. Season with salt, and toss some more.
- Sprinkle the cabbage with 1/4 tsp. nutmeg, toss and taste for seasoning. Adjust the seasoning, then take everything to the table.
- Don’t forget the wine!
