Pappardelle with Cabbage, Prosciutto, and Sage

Ingredients

• 8 ounces pappardelle or some other wide pasta
• 1 tablespoon olive oil
• 1 onion, sliced
• kosher salt and black pepper
• 1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups)
• 1 cup low-sodium chicken broth
• 1/4 pound sliced prosciutto, cut into strips
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage

Directions

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.