Pappardelle with cabbage, prosciutto & sage

By tjm01

Ingredients

• 8 oz. pappardelle or some other wide pasta
• 1 Tbsp. olive oil
• 1 onion, sliced
• 1/4 tsp. Kosher salt
• 1/4 tsp. black pepper
• 1/2 head Savoy cabbage - quartered, cored and sliced (8 cups)
• 1 cup low sodium chicken broth
• 1/4 lb. sliced prosciutto, cut into strips
• 2 Tbsp. unsalted butter
• 2 Tbsp. chopped fresh sage

Preparation

Step 1

Cook the pasta according to the package directions. Meanwhile, heat the oil in a large sillet over medium-high heat. Add the onion, salt & pepper. Cook, stirring occasionally, until softened, 4-6 minutes. Add the cabbage and broth and cook, stirring occasionally, until cabbage begins to wilt (2-3 minutes). Stir in the prosciutto, butter and sage and cook until the butter has melted. Serve over the pasta.