Parppardelle With Prosciutto, Sage & Cabbage

NOTE: If you can't find pappardelle (which is a very wide flat noodle); this is what I do. I purchase fresh pasta sheets; and, cut them in (approximately) 1 1/2" wide strips, or noodles

Step 1: You can also use flat dry lasagna noodles too. Simply cook until al dente; according to package directions. Transfer to a sheet pan, lined with parchment paper, so they don't stick; and, cut into thick strips I usually cut them lengthwise in 2 strips. It works just as well if you can't find pappardelle or fresh pasta sheets.

Step 2: Just remember, cooking times for fresh pasta vs dry pasta are different; so, just follow package directions.

Step 3: Base Vegetables ... Add 1 tablespoon butter and olive oil to a medium high heat deep saute pan; and, add the onion. Saute 3 minutes, just until tender; then, add the garlic, stirring often. Next, add the cabbage, wine, 1 tablespoon butter; and saute for 4-5 minutes - just until the cabbage is tender.

Step 4: Finish ... Add the broth and sage; and cook another 2-3 minutes until everything is heated through. Add the noodles, prosciutto, remaining butter (optional); and, toss to combine. I don't find the extra butter necessary; but, that is up to you; whether you want to add it.

Step 5: Serve and ENJOY! ...Serve family style; and, garnish with plenty of fresh chives. Serve as is. It literally takes 30 minutes and, it's on the table.