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Ingredients for 6 people

1 box Barilla® Linguine
4 tablespoons Extra Virgin Olive Oil, divided
½ red onion, chopped
2 cups red purple cabbage, shredded
3 cups of cauliflower florets, [purple if possible]
½ cup cabernet
1 cup beef broth
2 purple Italian prunes, diced
¾ cup bacon, rendered
Salt and Black Pepper to taste
½ cup Parmigiano, grated

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  • Place a pot of water to boil.

  • Sauté prunes with 1 tbs of olive oil over high heat for one minute, season with salt and set aside.

  • Meanwhile sauté onion with 3 tbs olive oil about four minutes or until translucent.

  • Add cabbage and sauté over high heat for three minutes, add cauliflower and wine and keep cooking for an additional 3 minutes.

  • Add broth, bring to simmer, season with salt and pepper.
  • Meanwhile cook pasta according to the box directions. Drain 3 minutes earlier and toss with cabbage mixture and some reserved cooking water for an additional 3 minutes.
  • Turn off fire, stir in prunes and cheese and serve with crispy pancetta over the top.

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