F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Penne with Cabbage and Potatoes

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

The classic Lombardian peasant dish is made with buckwheat pasta. In Marc Vetri's version, easy-to-find whole wheat penne stands in for the buckwheat, but the sauce is just as rustic and garlicky as the original.

  1. 12 ounces whole wheat penne
  2. 3/4 pound green cabbage, chopped
  3. 1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice
  4. 2 tablespoons unsalted butter
  5. 2 tablespoons extra-virgin olive oil
  6. 2 garlic cloves, thinly sliced
  7. 1/2 teaspoon chopped rosemary
  8. 1/2 teaspoon chopped thyme
  9. Salt and freshly ground pepper
  10. 4 ounces Italian Fontina cheese, shredded (1 cup)
  11. 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
  2. Fill the pasta pot with 1 inch of water. Spread the cabbage in a steamer basket set over the pasta pot and top with the potato. Steam the vegetables until very tender, stirring once or twice, about 10 minutes. Pour off the water and wipe out the pot.
  3. In the same pot, melt the butter in the olive oil. Add the garlic and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the cabbage and potato along with the rosemary and thyme and season with salt and pepper. Cook until slightly dry, about 2 minutes. Add the pasta with its cooking water and cook, stirring and breaking up the potato, until the sauce is creamy and thick, about 2 minutes. Remove from the heat and stir in the Fontina and the 1/4 cup of Parmigiano. Transfer the pasta to bowls and serve, passing extra grated cheese at the table.

Suggested Pairing

Zesty Sauvignon Blanc.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.