- 1/2 cup EVOO
- 1 small green cabbage, cored and cut into 1-inch pieces
- 4 cloves garlic, smashed and peeled
- 2 tablespoons butter
- 1/2 teaspoon crushed red pepper
- 1 pound penne
- 1/2 cup grated provolone piccante, plus more for garnish
In a large skillet, warm EVOO over medium-high. Add cabbage; cook until golden, 7 to 8 minutes. Add garlic, butter and crushed red pepper; cook 3 minutes. Cover to keep warm. Cook the pasta until al dente. Drain and reserve 1 cup pasta water. Add pasta to cabbage mixture. Cook over medium, adding pasta water if needed, to heat through. Stir in 1/2 cup cheese. Season; sprinkle with more cheese.