Drive away potatoes and onions
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Rigatoni with cabbage purple cap and sun-dried tomatoes
ingredients
servings
2
Extra virgin olive oil
to taste
Red cabbage
200 grams
Tomato paste
to taste
Dried tomatoes, in oil
5 unit
first courses from Italy - Lombardia
Rigatoni with cabbage purple cap and sun-dried tomatoes
Rigatoni with cabbage purple cap and sun-dried tomatoes
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Rigatoni with cabbage purple cap and sun-dried tomatoes
preparation
step 1
Boil water for pasta. In a high-sided frying pan pour a little oil and add the shredded cabbage. Stretch with two tablespoons of pasta water and leave to dry for 10 min.
step 2
Add the sun-dried tomatoes, previously drained and cut into pieces and a tablespoon of tomato paste.
step 3
Once ready, drain the pasta and toss in the pan for a few minutes. Serve with a sprinkling of Parmesan Vegan.
