Fusilli with tomatoes, bacon and cabbage

Method

1. Peel and slice the onion.
2. Wash the cabbage leaves and cut them into stripes.
3. Wash and cut the tomatoes into cubes; cut the bacon into cubes as well.
4. Heat a pan and sauté the sliced onion with 1 tbsp. of olive oil and the rosemary.
5. Add the tomatoes, a pinch of salt and pepper and cook for 5 minutes.
6. Remove the sprig of rosemary and set aside.
7. Heat another pan and brown the bacon with 2 tbsp. of olive oil.
8. Add the cabbage and sauté on a medium heat. The cabbage has to remain crunchy with a nice green color.
9. Cook the fusilli in plenty of boiling water.
10. Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce.
11. Drain the pasta al dente, toss in the pan with the tomato sauce.
12. Drizzle with olive oil, add a pinch of fresh-grounded pepper and serve with the cabbage leaves sprinkled on top.

Chef's tip

You can turn this recipe vegan by replacing the bacon with smoked tofu. 

Serving suggestion

Serve with vegetable side-dishes or light meat dishes.

Wine selection

Riesling or Sauvignon blanc.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

Cabbage is a great vegetable, one of the healthiest one thanks to its properties. Rich in fibre and with a very low fat content, it is often eaten raw in salads, but most people prefer to cook it in various ways. This recipe shows you how to prepare a savoury, appetizing pasta dish dressed with a tomato sauce enriched by cabbage and bacon.