Linguine with Savoy cabbage and salumi from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 87) by Colu Henry

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Notes about this recipe

  • Lepa on November 10, 2022

    Loved this quick and delicous dinner. I followed @Rutabaga's suggestions and added more water and olive oil. So tasty!

  • MollyB on May 26, 2018

    Very tasty, quick dish. I would be tempted to add a little more salumi than the recipe called for, next time. I used a mix of prosciutto, capicola, and soppressata, and the soppressata was especially good.

  • Rutabaga on January 28, 2018

    This is a nice, very fast pasta option. However, I recommend upping the amounts of the "sauce" ingredients. The cabbage in particular seemed to get lost among the pasta strands (not that the children minded that). Also, even with about a half cup of pasta water, it was fairly dry. Increase the amount of pasta water as needed, and drizzle some nice olive oil over everything to finish the dish.

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