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
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.
See whole pasta range
