Penne with Sautéed Red Cabbage and Walnuts | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană rapidă și vibrantă de toamnă: paste penne învăluite într-un sos mătăsos de varză roșie călită aromatizată cu usturoi, îmbogățite cu miez crocant de nucă rumenită și parmezan ras fin. Gata în doar 25 de minute!
Preparation method
Ingredient preparation and toasting the walnuts
Shred the red cabbage into thin strips (julienne) and slice the garlic cloves. In a dry skillet, lightly toast the walnut kernels over medium heat for 2-3 minutes until fragrant and crunchy, then transfer them to a plate and roughly chop them.
Boiling the pasta and cooking the red cabbage
Bring a large pot of water to a boil with 1 teaspoon of sea salt. Once the water is boiling, add the penne and cook al dente according to the package instructions (about 9-11 minutes). Reserve a cup of the pasta cooking water before draining.
Meanwhile, heat the extra virgin olive oil and butter in a deep skillet. Add the sliced garlic and sauté for 1 minute over medium heat until fragrant, without burning. Add the shredded red cabbage, season with sea salt and ground black pepper, and sauté for 8-10 minutes, stirring frequently, until the cabbage softens and deepens in its purple color. If the pan gets too dry, add 2-3 tablespoons of the hot pasta water.
Chef's tip
For a special aromatic note and a pleasant contrast, you can add a few drops of Balsamic Vinegar of Modena over the red cabbage towards the end of sautéing; the acidity will revive its vibrant color and balance its natural sweetness.
The starchy pasta cooking water is the secret to a creamy sauce: added gradually along with the grated Parmesan and butter, it brings the ingredients together without the need for cream.
15 min
Under an hour
