This corzetti pasta dish is light, easy to make and delicious – savoy cabbage and pumpkin are a great combination, especially when sautéed with sage. For a fancier, non-vegetarian version, top with crispy pancetta.
Corzetti pasta with savoy cabbage, pumpkin and sage
Ingredients (serves 4):
For the sauce:
1 small onion, chopped
1/4 savoy cabbage head, minced
200 gr pumpkin, skin removed and cut into thin slices
sage leaves
extra virgin olive oil
black pepper
salt
Cover the bottom of a pan with extra virgin olive oil, then add the chopped onion and let it stew over medium heat until tender. Now add the sliced pumpkin and minced cabbage and cook for 5 minutes.
Season with sage, salt and pepper to taste and cook for another 10 minutes, until the vegetables turn a bright color.
Cook the croxetti pasta al dente (to make the pasta, you can follow this recipe), drain it and add it to the pan with the savoy cabbage and the pumpkin. Sauté it for about 1 minute, so that all the ingredients are well combined. Serve immediately.