Recipes

Rigatoni, cabbage, sage and mortadella

Rigatoni, cabbage, sage and mortadella. Photograph: Harry Weir Photography

Paul Flynn's face
Paul Flynn
Sat Oct 10 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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