Difficult35 minutes
4 people
Recipe made with:
Wash the black cabbage, removing the toughest stalks and then cutting it into strips. In a large frying pan, heat a drizzle of extra virgin olive oil and fry a crushed clove of garlic (and a pinch of chili pepper, if desired).
Then add the kale and sauté over medium heat for about 5-7 minutes, until softened. If necessary, add a little water to prevent sticking.
Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until al dente, then drain, reserving some of the cooking water. In another pan, brown the herb-crusted pork cheek sticks until golden and crispy.
Pour the rigatoni into the pan with the black cabbage, stirring well to blend the flavors. Add the pasta cooking water that you set aside earlier to cream the sauce. Finally, add the crispy guanciale and stir gently. Season with salt and pepper. Plate the rigatoni with the black cabbage and herb-crusted guanciale sticks and serve with a sprinkling of grated Parmesan cheese.
Enjoy your meal!
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60 minutes
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260 minutes
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