Colorful, creamy and surprising: pasta with purple cabbage cream and speck is the winter first course that wins over the eyes first and then the palate. Its intense natural purple color makes it spectacular and different from the usual, perfect for serving something original without making things complicated.
Purple cabbage, a vegetable typical of the cold season, is first braised with onion and extra virgin olive oil, then blended with almonds and pecorino until you obtain a cream similar to a pesto, delicate but enveloping in flavor. The spreadable cheese makes the sauce even creamier, while the crispy speck adds that salty, smoky note that perfectly balances the dish.
An ideal first course for everyday lunch, but also perfect to surprise family and guests with a colorful and showy dish.
Also discover:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients to prepare Pasta with purple cabbage cream and speck
- 11 oz spaghetti (or linguine)
- 18 oz purple cabbage
- 3 oz speck
- 1/3 cup almonds
- 1/2 cup pecorino (grated)
- 5 oz spreadable fresh cheese
- 1 onion
- lemon juice
- extra virgin olive oil
- salt
- pepper
Tools to prepare Pasta with purple cabbage cream and speck
- Cutting board
- Knife
- Pan
- Food processor
- Pot
- Ladle
- Skimmer
How to prepare Pasta with purple cabbage cream and speck
Clean the purple cabbage by removing the tougher outer leaves, slice it very thinly and wash it thoroughly.
Chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil.
Add the purple cabbage and let it flavor for a few minutes. Add 1 cup of water, cover and cook for about 10 minutes, until tender.
Let the cooked cabbage cool slightly, then transfer it to the food processor. Add a few drops of lemon juice, the grated pecorino, the almonds and a drizzle of oil. Blend until you obtain a smooth and homogeneous cream.
Cut the speck into strips and sauté it in a pan without adding fat, until golden and crispy.
Cook the pasta in plenty of boiling salted water and drain it al dente, reserving a little cooking water.
Transfer the pasta to the pan with the purple cabbage cream and add the spreadable cheese.
Toss adding a little of the reserved cooking water to make everything creamy.
Serve with chopped almonds and crispy speck.
Storage
The purple cabbage cream keeps in the refrigerator for 2 days in an airtight container.
Already-dressed pasta is best consumed immediately to maintain creaminess and the crispness of the speck.
Tips
Always add a few drops of lemon: it helps keep the purple color bright.
Blend the cabbage when it is warm, not boiling, to obtain a more stable cream.
If you want an even silkier texture, you can lightly toast the almonds before blending them.
Variations
You can replace speck with crispy pancetta or guanciale.
For a vegetarian version, omit the speck and add toasted walnuts or hazelnuts.
Instead of spreadable cheese you can use ricotta or robiola.
FAQ (Questions and Answers)
Does purple cabbage change color when cooked?
It can shift slightly toward blue, but lemon juice helps maintain the vivid color.
Can I use a different pasta shape?
Yes, linguine, fettuccine, rigatoni or mezze maniche work great as well.
Can I prepare the cream in advance?
Yes, you can also make it the day before, keeping it well sealed in the refrigerator.
