Chestnut pasta with red cabbage and pancetta from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 54) by Colu Henry

  • sage
  • shallots
  • red cabbage
  • pancetta
  • sherry vinegar
  • Grana Padano cheese
  • chestnut fusilli pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on March 04, 2019

    While this turned out to be a good way of using up some red cabbage lingering in the fridge, this recipe did not work as promised. I needed to add a splash of water and put a lid on my pan until the red cabbage was braised sufficiently which took of course much longer than the 5 minutes stated in the book. Did not have any sage and used dried herb pasta leftovers which I had found the day before in the pantry instead of the chestnut pasta. Added lots of Parmesan cheese and black pepper and the family was happy.

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