We took inspiration from Bon Appetit’s Cauliflower Bolognese to create this corzetti pasta with cabbage ragú recipe. It may not look like the sexiest pasta recipe you’ve ever seen, but we can assure you it’s one of the most delicious ones.
Rich in texture and flavor, it really has nothing less than classic Italian meat sauce. We combined cauliflower and savoy cabbage but you can have fun mixing different cabbage varieties each time you make it.
Corzetti Pasta with Cabbage Ragù
- 1/2 head of cauliflower
- 1/2 head of savoy cabbage
- 2 carrots
- 1 celery stick
- 1 onion
- tomato pureè
- Salt and pepper
- extra virgin olive oil
- Parmigiano reggiano cheese
In a food processor, pulse the onion until finely chopped. Set aside and do the same thing with the carrots and celery. Cover the bottom of a large pan with extra virgin olive oil and add the chopped onion, stirring frequently. When the onion is soft, add the chopped carrots and celery. Cook over medium heat for a few minutes, stirring.
When the soffritto is soft and fragrant, add the cauliflower and savoy cabbage, coarsely chopped. Sauteè for a couple of minutes, then add the tomato pureè. Season with salt and pepper.
Keep cooking the cabbage ragù over low heat and in the meantime prepare corzetti. Boil the corzetti pasta in a big pot of salted boiling water until al dente. Drain and toss in the ragù pan. Add some freshly grated parmigiano reggiano and serve immediately.