Are you a self-professed pasta-lover? Try our recipe that amazingly pairs your favorite food with cabbage and Veroni’s salami. Let yourself be delighted by the goodness of this combination!
Serves 4 people
14.1 oz of Rigatoni
12.3 oz of Savoy cabbage
7.1 oz of Salame Milano
1 garlic clove
½ glass of red wine
sage
pecorino cheese
extra virgin olive oil
salt and pepper
Cut the salami into strips and brown it in hot oil after browning the garlic. After 1 minute, add sage and red wine and let it evaporate. Keep warm.
Clean the savoy cabbage, cut it into slices and boil it together with the pasta. Drain and toss it in the pan with the sauce. If necessary, adjust the salt (taking into account the savoriness of the salami) and pepper, stir in a little cooking water and plenty of grated pecorino cheese and serve.
