Penne with Red Cabbage and Gorgonzola | Quick Dinner
(0)
20 min
Quick
Sezamo
O rețetă italiană rapidă și plină de personalitate, perfectă pentru serile de toamnă. Varza roșie fideluță este călită delicat în ulei de măsline cu usturoi, învăluită într-un sos cremos de Gorgonzola și desăvârșită cu miez crocant de nucă și parmezan. Gata în doar 20 de minute!
Preparation method
Preparing the pasta and vegetables
Boil the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve one cup (approx. 150 ml) of the pasta cooking water before draining.
Wash and shred the red cabbage into thin strips. Peel the garlic cloves and crush lightly or finely chop them. In a dry pan, lightly toast the walnut kernels for 2 minutes to release their aroma, then chop them roughly.
Preparing the sauce and assembly
In a large, deep frying pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant, making sure not to burn it. Add the shredded red cabbage, a pinch of salt, and pepper. Sauté the cabbage for 6-8 minutes, stirring frequently, until slightly tender yet still pleasantly crisp.
Chef's tip
The pasta cooking water contains starch and is the secret to an incredibly creamy and glossy sauce. Don't forget to save a cup before draining!
If you prefer a milder taste, you can choose Gorgonzola Dolce, and if you love intense, pungent contrasts, opt for Gorgonzola Piccante.
15 min
Under an hour
