Penne with Cabbage and Provolone Piccante

By kimvess

Ingredients

• 1/2 cup EVOO
• 1 small green cabbage, cored and cut into 1-inch pieces
• 4 cloves garlic, smashed and peeled
• 2 tablespoons butter
• 1/2 teaspoon crushed red pepper
• 1 pound penne
• 1/2 cup grated provolone piccante, plus more for garnish

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In a large skillet, warm EVOO over medium-high. Add cabbage; cook until golden, 7 to 8 minutes. Add garlic, butter and crushed red pepper; cook 3 minutes. Cover to keep warm. Cook the pasta until al dente. Drain and reserve 1 cup pasta water. Add pasta to cabbage mixture. Cook over medium, adding pasta water if needed, to heat through. Stir in 1/2 cup cheese. Season; sprinkle with more cheese.