High-Ranking Penne Pasta Recipe with Potatoes and Cabbage
In December 2023, La Cucina Italiana magazine published a ranking of Italy's favourite pasta shapes, based on data from Unione Italiana Food. This organisation, known for representing food product categories, processed NielsenIQ market research to identify the top five shapes from over 500 options. The results revealed regional preferences across Italy, with spaghetti taking first place and penne securing second position.
Together, spaghetti and penne accounted for 78% of all pasta sold in Italy in 2023. Regional variations highlighted other popular shapes, such as fusilli in the north and rigatoni in central Italy. However, the category of short pasta includes multiple shapes like conchiglie and farfalle, making the rankings somewhat flexible. This flexibility justifies focusing on penne, the second highest-ranking shape, for a comforting recipe that also works with other top-ranked pasta varieties.
Inspired by Alpine Traditions
This recipe draws inspiration from pizzoccheri della Valtellina, a classic dish from the alpine Valtellina valley. Traditionally, it involves boiling pizzoccheri pasta with greens and diced potatoes, then layering with butter and cheese before baking. While this recipe does not use pizzoccheri, it adapts the method to create a simpler, more accessible version.
The cooking process allows the potatoes to soften at the edges as they boil with the pasta, while the cabbage becomes tender enough to cling to the other ingredients. Melted butter, cheese, and pasta starch combine to form a creamy, adhesive sauce that brings everything together harmoniously.
Recipe for High-Ranking Penne with Potatoes, Cabbage, Butter, and Cheese
Ingredients:
- Salt and black pepper
- 400-500g penne, fusilli, radiatori, or other short pasta
- 2 medium-sized potatoes, peeled and cut into 5mm cubes
- ½ small savoy cabbage, sliced
- 75g butter
- 1 garlic clove, peeled and gently squashed
- 4-6 tbsp grated parmesan or grana padano, plus extra to serve
- Red chilli flakes, to serve (optional)
Instructions:
- Bring a large pan of water to a boil, add salt, and stir. Add the pasta and potatoes, stir well, and set a timer for five minutes less than the pasta's cooking time.
- When the timer rings, add the cabbage, stir, and reset the timer for the remaining cooking time.
- While cooking, warm a large bowl by scooping out a ladleful of pasta water, swishing it around, and discarding it. In a small pan, slowly melt the butter with the squashed garlic clove.
- Pour the melted butter into the warm bowl, add the grated cheese and lots of black pepper.
- When the timer rings, use a sieve or slotted spoon to lift the pasta, potato, and cabbage out of the pan. Wait a few seconds for excess water to drip off, then transfer to the warmed bowl.
- Swish and jolt the bowl, stirring well. Add a little pasta cooking water if needed for loosening, and swish again. Serve immediately with extra grated cheese and red chilli flakes on the side.
This dish is best served fresh and offers excellent value, making it a weekly favourite for many households. Its soft, warming qualities make it a special meal, perfect for cold weather or any time you crave comforting Italian flavours.
