This delicious Jamie Oliver Savoy Cabbage Pasta is a quick and creamy dish that’s packed with flavor. Made with pancetta, mozzarella, and Parmesan, it’s a simple yet satisfying meal. You can easily swap ingredients like bacon for mushrooms, making it perfect for a flexible weeknight dinner.
Ingredients Needed
- 1 tablespoon (15ml) olive oil
- 40g (1.4 oz) pine nuts
- ½ bunch (10g) fresh thyme
- 2 thick rashers of higher-welfare dry-cured smoked streaky bacon or pancetta
- 1-2 cloves garlic
- 1 small dried chilli or 1 pinch dried chilli flakes
- ½ large Savoy cabbage
- 300g (10.5 oz) dried farfalle pasta
- 60g (2.1 oz) Parmesan cheese, plus extra to serve
- 125g (4.4 oz) ball of buffalo mozzarella
- Extra virgin olive oil for drizzling
How To Make Savoy Cabbage Pasta
- Toast Pine Nuts: Heat a large non-stick frying pan over medium-high heat with ½ tablespoon olive oil. Add the pine nuts and lightly toast for 1 minute. Pick in half of the thyme leaves and cook for another minute until the pine nuts are golden. Transfer to a bowl and set aside.
- Fry Pancetta: Return the pan to the heat, add the finely sliced pancetta with ½ tablespoon olive oil, and fry until the fat has rendered and the pancetta is lightly golden.
- 3. Add Garlic and Spices: Peel, and finely slice the garlic, then add it to the pan. Crumble in the dried chilli and strip in the remaining thyme leaves. Season with black pepper.
- Cook Cabbage: Remove the tough, darker leaves from the cabbage, discarding any tough stalks. Roll up and finely slice the cabbage. Add it to the pan and cook for a few minutes, or until beginning to soften. Tear up the paler cabbage leaves, finely chop the stalk, and add them to the pan with a splash of boiling water. Season with sea salt, cover, and cook for 10 minutes, or until tender.
- Cook Pasta: In a large pan of salted boiling water, cook the pasta according to the package instructions.
- Prepare Cheese: Finely grate the Parmesan and chop the mozzarella into 1 cm chunks.
- Combine Pasta and Cabbage: Drain the pasta, reserving a mugful of the cooking water. Toss the pasta with the cabbage mixture.
- Finish and Serve: Remove the pan from the heat, add the Parmesan, and drizzle with extra virgin olive oil. Toss well, adding splashes of the reserved cooking water if needed. Add the mozzarella and toss for 30 seconds until it becomes stringy and oozy. Serve with toasted pine nuts and extra-grated Parmesan.
Recipe Tips
- Toast the pine nuts carefully: Keep an eye on them as they toast to avoid burning. They should be golden and fragrant before removing them from the pan.
- Cook the cabbage until tender: Don’t rush this step. Let the cabbage cook slowly for 10 minutes so it softens perfectly and absorbs all the flavors.
- Reserve pasta water: Save a mug of pasta water before draining. It helps to loosen the sauce and makes it creamier when mixing everything together.
- Add mozzarella at the end: Don’t overcook the mozzarella. Add it just before serving and toss it quickly to keep it stringy and oozy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Savoy Cabbage Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Reheat: Heat the pasta in a pan over medium heat, adding a splash of water or olive oil. Stir occasionally and cook for 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (per portion)
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 6mg
- Sodium: 130mg
- Potassium: 175mg
- Total Carbohydrate: 50g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 12g
Try More Jamie Oliver Recipes:
- Jamie Oliver Prawn Linguine Pasta Recipe
- Jamie Oliver Chorizo Pasta
- Jamie Oliver Pasta Carbonara
- Jamie Oliver Pasta Bolognese
Jamie Oliver Savoy Cabbage Pasta
Description
This delicious Jamie Oliver Savoy Cabbage Pasta is a quick and creamy dish that’s packed with flavor. Made with pancetta, mozzarella, and Parmesan, it’s a simple yet satisfying meal. You can easily swap ingredients like bacon for mushrooms, making it perfect for a flexible weeknight dinner.
Ingredients
Instructions
- Toast Pine Nuts: Heat a large non-stick frying pan over medium-high heat with ½ tablespoon olive oil. Add the pine nuts and lightly toast for 1 minute. Pick in half of the thyme leaves and cook for another minute until the pine nuts are golden. Transfer to a bowl and set aside.
- Fry Pancetta: Return the pan to the heat, add the finely sliced pancetta with ½ tablespoon olive oil, and fry until the fat has rendered and the pancetta is lightly golden.
- Add Garlic and Spices: Peel, and finely slice the garlic, then add it to the pan. Crumble in the dried chilli and strip in the remaining thyme leaves. Season with black pepper.
- Cook Cabbage: Remove the tough, darker leaves from the cabbage, discarding any tough stalks. Roll up and finely slice the cabbage. Add it to the pan and cook for a few minutes, or until beginning to soften. Tear up the paler cabbage leaves, finely chop the stalk, and add them to the pan with a splash of boiling water. Season with sea salt, cover, and cook for 10 minutes, or until tender.
- Cook Pasta: In a large pan of salted boiling water, cook the pasta according to the package instructions.
- Prepare Cheese: Finely grate the Parmesan and chop the mozzarella into 1 cm chunks.
- Combine Pasta and Cabbage: Drain the pasta, reserving a mugful of the cooking water. Toss the pasta with the cabbage mixture.
- Finish and Serve: Remove the pan from the heat, add the Parmesan, and drizzle with extra virgin olive oil. Toss well, adding splashes of the reserved cooking water if needed. Add the mozzarella and toss for 30 seconds until it becomes stringy and oozy. Serve with toasted pine nuts and extra-grated Parmesan.
Notes
- Toast the pine nuts carefully: Keep an eye on them as they toast to avoid burning. They should be golden and fragrant before removing them from the pan.
- Cook the cabbage until tender: Don’t rush this step. Let the cabbage cook slowly for 10 minutes so it softens perfectly and absorbs all the flavors.
- Reserve pasta water: Save a mug of pasta water before draining. It helps to loosen the sauce and makes it creamier when mixing everything together.
- Add mozzarella at the end: Don’t overcook the mozzarella. Add it just before serving and toss it quickly to keep it stringy and oozy.
Jamie Oliver Savoy Cabbage Pasta