Rigatoni alla Verza
- 1 pound verza (savoy cabbage) washed and shredded
- 1 pound rigatoni pasta
- 5 large cloves garlic thinly sliced
- 1 small fresh hot pepper *or substitute with red pepper flakes
- 1/2 teaspoon red pepper flakes *a substitute for small fresh hot pepper
- 5 tablespoons Secolari Extra Virgin Olive Oil
- 2 tablespoons minced italian parsley
- Secolari Roasted Garlic Sea Salt
- freshly ground black pepper