Caramelized Cabbage and Bacon Pasta
Servings 6
Ingredients
- 8 ounces bacon chopped
- ½ head green cabbage thinly sliced
- 2 shallots thinly sliced
- 4 garlic cloves thinly sliced
- ½ teaspoon red chili flakes
- ⅓ cup white wine
- 12 ounces rigatoni
- ½ cup grated parmesan
- ½ cup heavy cream
- 1 teaspoon lemon zest
- salt and pepper
- ¼ cup chopped chives
Instructions
- Heat a large saute pan over medium-high heat. Add bacon and cook until browned and crispy. Remove bacon with a slotted spoon and set aside. Drain all but 2 tablespoons of bacon fat.
- Add sliced cabbage and shallots to the pan, tossing to coat in the bacon fat. Season with salt and cook until caramelized, about 30-35 minutes. If the pan gets too dry, add a splash of water.
- Add sliced garlic and red chili flakes and saute for 1 minute. Add white wine and bring to a boil. Continue to simmer until almost all of the liquid has evaporated.
- Meanwhile, cook rigatoni according to directions on the package. Drain rigatoni, reserving 1 cup of the pasta cooking liquid.
- Add parmesan, heavy cream, lemon zest, and ½ cup reserved pasta cooking water to the caramelized cabbage. Bring to a simmer, stirring until the cheese melts. Season sauce with salt and pepper.
- Add rigatoni and bacon to the pan, stirring until well combined. Simmer for 1-2 minutes or until rigatoni is well coated in the sauce. If the sauce is too thick, add more pasta cooking water. Adjust seasoning as necessary.
- Portion pasta into bowls and sprinkle a generous amount of chives on top. Finish with extra grated parmesan and freshly cracked black pepper. Serve immediately.
Notes
You can use any type of short-cut pasta, such as penne, fusilli, or cavatappi.
