Rigatoni Pasta with Cabbage and Fontina
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 17 G., saturated fats 7 G., proteins 26 G., carbohydrates 64 G., fiber 6 G., cholesterol 47 mg, sodium 961 mg, sugar 7 G.
Calories 500, total fat 17 G., saturated fats 7 G., proteins 26 G., carbohydrates 64 G., fiber 6 G., cholesterol 47 mg, sodium 961 mg, sugar 7 G.
Meltingly tender Savoy cabbage and onions create the sauce for this hearty, flavorful Northern Italian-style pasta, fontina cheese adds a soft, creamy finish, and Canadian bacon adds the necessary meaty flavor that makes this delicious and healthy pasta a favorite. Unlike traditional bacon, Canadian bacon is lower in fat and more ham-like.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 110 g Canadian bacon, cut into pieces
- 1 small onion, thinly sliced
- Half a head of Savoy cabbage, coarsely chopped (about 10 cups)
- 1/4 cup chopped fresh parsley
- 110 g fontina cheese, cut into small cubes
- 0.5 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to brown, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and freshly ground black pepper to taste, and stir. Cook until the vegetables begin to brown and soften, about 3 minutes. Add 1 cup of the pasta water to the skillet; bring to a boil and simmer until the cabbage is just tender and the sauce has reduced by half, 8 to 10 minutes.
- Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and 1/2 cup of the cooking water to the pan and increase the heat to high; stir to coat the pasta, adding more water if it's too dry (it should be covered in sauce). Stir in the parsley and remove from the heat. Sprinkle with fontina cheese and Parmesan and toss to combine.
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