Special Diet

  • 500 g (1 lb) cavolo nero (Italian black cabbage)
  • 3 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 dried red chilli, finely chopped
  • 400 g (13 oz) dried garganelli or fusilli
  • 300 ml (½ pint) double cream
  • 50 g (2 oz) pecorino cheese, freshly grated, plus extra to serve
  • salt

Trim the cavolo nero, removing the tough central stalks, then roughly shred.

Heat the oil in a large frying pan over a medium heat, add the garlic and chilli and cook, stirring, until the garlic just begins to colour. Toss in the cavolo nero and season with salt. Cook, stirring, over a high heat for 2–3 minutes until softened.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, reserving a ladleful of the cooking water.

Meanwhile, pour the cream over the wilted cabbage and bring to the boil. Reduce the heat to a slow simmer and cook for 5 minutes until the cream has thickened so that it coats the cabbage in a silky sauce. Add the pecorino and pasta and stir over a low heat for 30 seconds. Pour in the reserved pasta cooking water and continue stirring until the pasta is well coated and looks silky. Serve immediately with a scattering of grated pecorino.

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