Ingredients
- 350g rigatoni pasta, penne will work too
- 80g butter
- 10 sage leaves
- Zest of half a lemon
- Half a green cabbage, washed and shredded
- Salt and black pepper
- 6 slices of mortadella, torn into pieces
- Lots of grated Parmesan
1 Put the pasta into a pot of boiling salted water with a little oil and start to cook.
2 Meanwhile melt the butter and allow it to bubble a little.
3 Tear the sage leaves in half and add to the butter along with the lemon zest.
4 When the pasta is nearly cooked add the cabbage to the pot and cook for two more minutes, then strain, reserving 100ml of the cooking water.
5 Add the pasta (with the cabbage) and the water to the sage and lemon butter, season and turn everything together.
6 Divide into warm bowls, drape the mortadella on top and serve with lashings of Parmesan.
