Penne Verza (Cabbage)
Pasta with Verza (savoy cabbage) e pomodoro is a traditional and winter seasonal dish in Italy. Make it for your family and friends as a special Sunday main course. There is always someone in the family who doesn’t like cabbage,  I  guarantee that because of the way the cabbage is cooked, that even a non cabbage eater will enjoy its buttery taste. With just a few ingredients prepared in such a short time, this dish can truly be an exquisite pasta course. Chef Alba
  • 1small head of savoy cabbageor regular cabbage
  • 3 – 4 tbsps Secolari Basil Olive Oilor any extra virgin olive oil
  • 1small red oniondiced
  • 1(28- ounce) can San Marzano whole tomatoes
  • 1to taste Secolari Roasted Garlic Sea Salt
  • 1to taste black pepper
  • 1to taste red pepper flakes
  • 1pound penne pasta
  • 1/2 cup grated parmesan or percorino cheese
  1. After removing the core, cut the cabbage leaves into thin strips.
  2. In a large pan, add the oil and red onion, cook until soft and barely golden, about 8 minutes. Break up the tomatoes and add to the pan. Cook 6-7 minutes. Add the cabbage, salt, pepper, and red pepper flakes; cook on medium-low until the cabbage is tender. The sauce should be not too dry or too runny.
  3. Heat a 5 to 6 quart pot of water over high heat, and bring a full boil. Add the pasta and 2 tablespoons salt, and bring to a second boil. Stir vigorously for the first 30 seconds so the pasta will not stick. Cook the pasta until al dente. Drain, and transfer to a large bowl, add some of the sauce and mix well. Serve warm with a little more sauce on top and grated cheese.