Rigatoni with Cavolo Nero (4)

A robust Sicilian winter pasta dish from Ben Tish which I found in ” Chefs at Home”.

Rigatoni with Cavolo Nero (4)
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Rigatoni with Cavolo Nero (4)
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  1. Add a good splash of the olive oil to a frying pan. Set over a medium heat and fry the breadcrumbs until crisp and golden brown. Season with sea salt then drain and reserve.
  2. Place a medium pan of salted water over a high heat and bring to the boil. Plunge in the cabbage and cook on a rolling boil for 5 minutes or so until tender. Immediately remove with a slotted spoon and transfer to a blender together with a ladleful of the cooking liquid.
  3. Blend to a smooth puree then transfer to a large frying pan and reserve.
  4. Cook the pasta in the remaining cabbage water until al dente then drain the pasta ( reserving the water) and transfer to the cabbage puree. Add a good lug of olive oil and half the pecorino.
  5. Turn on the heat, add a ladleful of the cooking water and toss the pasta in the puree to coat. Divide between four bowls . Top with the remaining pecorino and the fried breadcrumbs and serve immediately.
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