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Pappardelle with Cabbage, Prosciutto, and Sage

Photo: Marcus Nilsson
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


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

Nutrition Information

  • calories 410
  • caloriesfromfat 32 %
  • protein 21 g
  • carbohydrate 53 g
  • sugars 6 g
  • fiber 6 g
  • fat 15 g
  • satfat 6 g
  • sodium 968 mg
  • cholesterol 97 mg

How to Make It

  1. Cook the pasta according to the package directions.

    Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

    Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.

    Substitution: Savoy cabbage has thin leaves that cook quickly. If you can't find it in the market, try using Napa cabbage instead. In place of the prosciutto, use deli ham or bacon.