Linguine with Savoy Cabbage and Salumi
- KOSHER SALT
- 3⁄4 POUND LINGUINE
- 2 TABLESPOONS OLIVE OIL, PLUS MORE FOR DRIZZLING
- 4 OUNCES THINLY SLICED SALUMI (SALAMI, SOPPRESSATA, OR PROSCIUTTO WORK WELL; A COMBINATION OF ALL THREE IS NICE, BUT NOT NECESSARY)
- 3⁄4 POUND SAVOY CABBAGE, CORED AND THINLY SLICED (ABOUT 6 CUPS)
- FRESHLY GROUND BLACK PEPPER
- 1⁄2 CUP GRATED PARMESAN, PLUS MORE FOR SERVING
1. Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
2. While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the salumi and cook until crisp, about 3 minutes. Remove and set aside.
3. Add the cabbage, season with salt and pepper, and sauté until the cabbage wilts, about 7 minutes. Return the salumi to the pan with any fat that has accumulated.
4. Scoop the pasta directly into the skillet and toss together to coat, adding 1⁄4 cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. Add the Parmesan cheese and toss again.
5. Plate in bowls with black pepper and a drizzle of olive oil. Pass additional Parmesan cheese at the table.