Penne with caramelized kohlrabi and crispy sage
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25 min
Quick
Sezamo
O reinterpretare italiană surprinzătoare și plină de savoare: penne rigate al dente învăluite într-un sos mătăsos de unt nucat, usturoi aromat, gulie dulce caramelizată și frunze crocante de salvie, desăvârșite cu parmezan fin.
Preparation method
Preparing the ingredients
Peel the kohlrabi and slice them thinly first, then cut them into fine matchsticks. Finely mince the garlic and pick the fresh sage leaves, patting them gently dry if damp.
Cooking the pasta
Bring a large pot of plenty of water to a boil. Once boiling, add the sea salt and pour in the penne. Cook for 2 minutes less than the package instructions to keep them al dente. Reserve a cup of the hot pasta water before draining.
Caramelizing the kohlrabi and infusing with sage
In a large pan, heat the olive oil and half of the butter over medium heat. Add the kohlrabi matchsticks and cook for 6-8 minutes, stirring occasionally, until they turn golden brown and develop their natural sweetness.
Chef's tip
Cut the kohlrabi into matchsticks of equal thickness so they caramelize evenly on the outside while staying fresh and tender on the inside.
The starchy pasta cooking water is essential for bringing the butter and parmesan together into a silky sauce that coats the penne rigate perfectly.
15 min
Under an hour
