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