Italian Savoy Cabbage Penne | 20-Minute Parmesan Pasta

Remove the outer leaves of the savoy cabbage, cut the head into quarters, and cut out the thick inner core. Slice the leaves into thin strips, about 1 centimeter wide, then wash thoroughly in cold water and drain well. Peel the garlic cloves and cut them into thin slices.

Bring a large pot of water to a boil and add a tablespoon of salt. When boiling rapidly, add the penne and cook for 2 minutes less than indicated on the package so it remains perfectly al dente. Before draining, ladle out 1 cup of the cooking water (approx. 200 ml) — you will need this for the silky sauce!

In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and a pinch of chili flakes. Sauté for 1 minute until fragrant, taking care not to burn the garlic.