Quick | I Can Cook That

Pulled Chicken Sandwiches

It’s difficult to not associate barbecues with Labor Day weekend. The unofficial end of summer is usually spent the same way summer began on Memorial Day: relaxing (preferably at a beach) and enjoying the company of friends and family while eating burgers, hot dogs, and grilled chicken. Well, there was no beach for me this weekend, but I was still able to “grill” despite the kind of crummy weather so that I still got my barbecue fix. Cooking Light has a surprisingly simple looking recipe for Pulled Chicken Sandwiches that I just had to try.

Ingredients:

For the chicken:
2 tablespoons light brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray

For the sauce:
2 teaspoons canola oil
1 onion, finely chopped
2 tablespoons light brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses

Remaining ingredients:
8 sandwich rolls, toasted
Pickles, your choice

Don’t let the number of ingredients deter you from making this. It really is simple! The original recipe actually used dark brown sugar, but I had light brown sugar on hand. Feel free to use whichever one you happen to have. You can substitute chicken breasts for this, but thigh meat adds extra juiciness to the sandwich that you really don’t want to miss out tasting.

Begin by preheating your grill. I was stuck indoors, so I just used a grill pan.

Combine first 7 ingredients (light brown sugar through ginger) in a small bowl. I somehow misplaced my measuring spoons so I kind of eyeballed all of these ingredients. Don’t worry about getting the perfect amounts, it’s more about the proportion to the other spices.

Rub the mixture evenly over the chicken.

Place chicken on a grill rack coated with cooking spray.

Cover and cook for 20 minutes, or until a thermometer registers 180 degrees, turning occasionally.

Let stand for 5 minutes.

Shred with 2 forks.

Set to the side for now.

Prepare your onions. If needed, slice your pickles. My boyfriend prefers sweet pickles so we bought the mini ones and minced them for an easy topping.

To prepare sauce, heat oil in a medium saute pan over medium heat. Add onion and cook for 5 minutes or until soft. Stir in 2 tablespoons brown sugar, and the next 5 ingredients (chili powder through ground red pepper) and cook for 30 seconds.

Add ketchup, vinegar and molasses.

Bring to a boil, reduce heat, and simmer for 10 minutes or until slightly thickened, stirring occasionally.

Stir in chicken and cook for 2 minutes, making sure the chicken is thoroughly coated in the sauce.

Toast the buns.

Place about 1/3 cup chicken mixture on bottom halves of the toasted roll.

Top with pickles if desired.

This recipe was promising from the start. I haven’t seen my boyfriend so excited for a meal I’m cooking in a long time; he even offered to help out! (He worked on grilling and shredding the chicken while I prepped and worked on the sauce, it really sped up the cook time). And this recipe really delivered. It tasted like it had slow cooked for hours, subtly sweet and spicy at the same time. I really don’t like pickles, but my boyfriend had his topped with pickles and said it really made the sandwich that much better.

This meal could easily be used in the winter months to remind you of the warmer weather. You could make this as I did on a grill pan, or to really enhance the flavor, you could cook the chicken in a slow cooker for 5 hours on low.

Baked Brie

There is a Moroccan restaurant in the Fairmount section of Philadelphia called Figs that has the most fantastic Baked Brie dish. It comes in a clay pot and is topped with honey, lavender and almonds.

I randomly had a craving for this appetizer this weekend and decided to try to make my own.

Ingredients:

1 wheel of brie
2 tablespoons butter
1/4 cup sliced almonds
2 tablespoons honey
2 tablespoons dried cranberries
Day Old Bread, or Toasted Pita

Continue reading Baked Brie

Fettuccine with Fresh Tomato Sauce

Ever since the first week of my CSA share, I have anxiously awaited the arrival of fresh tomatoes. This week, I received my first batch! The share came with a bag of Roma tomatoes, a bag of Red tomatoes, and a pint of Sungold cherry tomatoes so expect quite a few tomato recipes to be posted in the coming days. Because this is my first real batch of in season tomatoes, I wanted to begin with a meal that would highlight how fresh these little guys are. Food & Wine’s Fusilli with Summer Tomato Sauce seemed like the perfect choice.

Ingredients:

2 pounds ripe tomatoes (about 4), chopped

1 large clove garlic, minced

3 tablespoons olive oil

1 1/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

2/3 cup lightly packed fresh basil

1 pound fresh fettuccine pasta

1/3 cup grated Parmesan cheese, plus more for serving

Heat a pasta pot of water over high heat and bring to a boil.

Roughly chop your tomatoes and mince the garlic.

Add the tomatoes, garlic, olive oil, salt & pepper to a food processor and puree.

Add the basil and pulse to mix.

Add salt to the pasta pot so that the pasta doesn’t stick together while cooking. Add the pasta. The original recipe used fusilli. If you use this, cook according to the directions on the box. I used a fresh fettuccine pasta I picked up at By George! in Reading Terminal because I thought it might soak up the sauce better.

Drain the pasta and toss with the tomato sauce and Parmesan cheese.

Set aside for one minute so the pasta can absorb the liquid.

Top with additional Parmesan and serve.

Wow. I wish a quick batch of pasta always tasted this good. I was stunned with how delicious this was for so little work. (Honestly, the longest part of the process was waiting for the water to come to a boil). I really do believe that the fresh pasta is a way to go for this dish.

The tomato sauce is super thin, so if you prefer a chunky sauce, you might want to finely chop another tomato and put it to the side. Add the chopped tomato to the puree when you are mixing it with the pasta.

Crab Corn and Tomato Salad with Lemon-Basil Dressing

With a fridge full of beautiful ears of bi-sweet corn, I am on a bit of a corn kick. I am always in search of meals that I think can be made the night ahead and eaten for lunch the next day, and this one fit the bill. I modified the original recipe for this Crab Corn and Tomato Salad (from Cooking Light of course) to work as a lunch meal.

Ingredients:

Grated lemon rind from 2 lemons

Lemon juice from 2 lemons

1 teaspoon extra virgin olive oil

1/4 teaspoon honey

1/4 teaspoon Dijon mustard

Salt and pepper, to taste

1/2 cup fresh corn kernels (about 1 ears)

2 tablespoons thinly sliced basil leaves

1 red bell pepper, chopped

1 tablespoon finely chopped red onion

1/2 pound lump crab meat, shell pieces removed

1 cup grape tomatoes, halved

To make the dressing, combine the zest, lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper. Stir well with a whisk until the olive oil is incorporated. To make the Crab Corn and Tomato Salad, add the corn, basil, bell pepper, red onion, crab meat, and tomatoes to the dressing. Toss gently to coat.

I love citrus with any kind of seafood. Lemon brightens the dish overall and works so well with the crab and tomatoes. Because I let it sit overnight, the citrus flavor really had time to soak in. This is really a great make-ahead meal!

Avocado-Corn Chowder with Rotisserie Chicken

I swear, every single recipe I’ve come across in the past week has included avocado. I am somewhat blaming one of my coworkers, who manages to consume at least 1/2 an avocado a day, every day. So this recipe choice is very much influenced by her avocado obsession. My CSA share’s inclusion of corn this week made this a must try. I adapted this from Cooking Light‘s August Issue.

Ingredients:

2 ripe avocados, divided

1 1/2 cups water

The juice of 1 lemon

The juice of 2 limes

1 teaspoon honey

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

A pinch of ground red pepper

1/4 rotisserie chicken, shredded

Corn kernels from 3 ears of corn (or 1.5 cups of defrosted corn kernels)

1 red bell pepper, chopped

1/3 cup chopped scallions

1/4 cup chopped fresh cilantro

Peel and chop 1 avocado and put into a blender.

Add the water, lemon and lime juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and pinch of red pepper. (Add more red pepper if desired) Blend until smooth.

Place in the freezer for 15 minutes. During this time, chop your red bell pepper, scallions, and cilantro, and peel and dice your remaining avocado. Shred the chicken as finely as you choose.

Combine the diced avocado, bell pepper, corn and scallions and pour the avocado puree over the mixture. Mix to combine. Spoon into four bowls and top with chicken and cilantro.

This meal is too easy to not try. Using frozen corn kernels and rotisserie chicken makes this a 20 minute meal. I made this the night before in the hopes of having it for lunch the next day. I was a bit worried that it might oxidize overnight and turn an unappealing color, but the citrus from the lemon and lime kept that from happening. The original recipe uses orange juice instead, but that didn’t sound all that appealing to me. I also substituted rotisserie chicken for grilling my own chicken because I had bought 1/2 a rotisserie chicken to make another dish from Cooking Light also.

I loved that the citrus came through in the dish, but could have used a bit more red pepper flakes. This is a very chunky chowder, which makes it feel like a real meal versus a too smooth soup. My coworker even tried a bite, and she approved. I will be making this for lunch again in the near future!

Top Sirloin Steak with Crispy Buttered Garlic

I think my parents worry about my somewhat limited meat intake. It’s not that I don’t like meat, I just tend to grab seafood or cook with the veggies in my CSA share instead. Last time I saw them, they gave me two top sirloin steaks from Omaha steaks, woo hoo! I thought I’d try broiling them, but straight on the rack in the hopes of getting “grill” marks on the steak. I found this method on Food Network’s site, an Alton Brown recipe, and decided to add a little garlic on top to make it my own.

Ingredients: (I just made one serving)
1 top sirloin steak
2 garlic cloves, minced
1 teaspoon olive oil
1 tablespoon butter
Salt and pepper, to taste

Begin by setting your oven to broil. Brush the steak with the olive oil and season with salt and pepper. Place a piece of aluminum foil on the bottom rack in the oven to catch drippings. Place the steak straight on to the middle rack.

Broil for 6 minutes. Turn the steak over and broil for another 6 minutes.

While the steak is cooking, melt the butter over medium heat in a saute pan. Add the garlic.

Cook until it begins to brown and remove from heat.

Remove the steak from the oven and top with the crispy garlic.

So, I didn’t get any “grill” marks. Boo. But the steak was cooked wonderfully! It was really juicy and tender. The garlic added a little crunch to the dish and of course a little extra flavor.

Shredded Chicken Tacos with Tomatoes and Grilled Corn

Tacos are one of my favorite “quick dinners.” For the most part, it all comes down to assembly. I tend to make tacos more as a way to clean my fridge of various vegetables (lettuce, tomatoes, corn, avocados, etc.) but this recipe from the August issue of Cooking Light sounded so tasty I couldn’t wait for a fridge-cleaning day, went out, and bought these ingredients.

Ingredients:

2 ears shucked corn (or 1 cup frozen corn kernels, thawed)

1 package baby heirloom tomatoes

Salt and pepper, to taste

8 (6-inch) corn tortillas

1/4 rotisserie chicken

1 peeled avocado, cut into 16 slices

8 lime wedges

Preheat your broiler. Place the corn on a pan and broil the corn for 18 minutes, rotating every 6 minutes to allow for an even char. If you are using frozen corn kernels, allow them to thaw. No cooking/broiling needed — you can skip down to combining the kernels with the tomatoes.

While the corn is cooking, quarter the tomatoes. Shred your chicken.

Cut the kernels from the corn.

Place the kernels in a bowl and mix in the tomatoes. Sprinkle with salt and pepper.

Heat the tortillas. Divide the chicken evenly among the tortillas.

Top each with 1/4 cup of the corn mixture and 2 avocado slices. Serve with lime wedges.

I loved the flavors in this dish. However, I don’t feel like the flavor of the corn had the chance to shine through, so I’d suggest using defrosted corn kernels to speed up the process. The colors of this are so pretty too! Heirloom tomatoes add extra pizazz, but using plain old cherry or grape tomatoes would get the job done.

Green Beans with Garlic and Pecans

Green beans are one of my favorite vegetables. When I found out they were going to be a part of my CSA share I was really excited to have my first of the season. Green beans are delicious on their own so you really don’t have to do much to them. Here is a simple side of Green Beans with Garlic and Pecans that can be made in 15 minutes.

Ingredients:

1 pound green beans
3 garlic cloves, thinly sliced
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon chopped pecans
Salt and pepper to taste

Continue reading Green Beans with Garlic and Pecans

Greek Yogurt with Warm Berry Sauce

I have a serious sweet tooth. To such an extreme, that I cannot have ice cream in my house or I will eat it in one sitting. It doesn’t matter if I buy a pint or a gallon. Sigh. It’s quite an issue I have. So I tend to try to avoid making dessert all together if I’m cooking, but this recipe seemed too good to pass up. Once again, this came from Cooking Light’s Quick & Healthy Menu Maker App to go with the Mango Shrimp Kebabs and the Grilled Corn with Chipotle Lime Butter. I adapted the recipe to work with a bag of mixed frozen berries I had in my freezer.

Ingredients:

1 cup frozen blueberry, blackberry and raspberry mix

1/2 cup water

1/4 cup sugar

The juice and zest of 1 lemon

1 tablespoon butter

2 cups plain 2% reduced-fat Greek yogurt

Fresh blackberries, blueberries, and/or raspberries, optional

Combine the frozen berry mixture, water, sugar, zest and lemon in a small pan.

Bring to a boil and reduce the heat to medium low. Let simmer for 10 minutes.

Stir in butter.

Meanwhile, divide the Greek yogurt among 4 bowls.

Spoon the berry sauce over the yogurt and serve. Top with fresh berries if you have any on hand.

What a perfect way to indulge in a dessert without completely ruining your healthy dinner. The berry sauce is just sweet enough to cut through the Greek yogurt, but not overly so.

As good as it was for dessert, I still had some left over, so I had it the next morning for breakfast. It was just as tasty cold, which is great news because you can make the berry sauce ahead of time. I do suggest adding some fresh berries on top, just so there is some texture to the dessert.

Grilled Corn with Chipotle-Lime Butter

After reading just the title, how could you not be excited for this recipe? Grilled corn is one of my favorite treats in the summer, and I refuse to let my city dwelling keep me from it! I cooked this on a counter top grill and loved it, so I can only imagine how delicious this is on an actual outdoor grill.

This is another recipe from Cooking Light’s “Quick & Healthy Menu Maker App“. I cut the recipe in half, to make only two servings. We ate this along side the Mango Shrimp Kabobs.

Ingredients:

Cooking spray

2 ears shucked corn

1/2 tablespoon butter

1/4 teaspoon chipotle chile powder

Zest from 1 lime

Salt and pepper, to taste

Begin by shucking your corn. Take care to remove as much of the silk as possible.

Side note: this was probably the most stressful part of the process for me. I was using corn from my CSA share and had read a post from another CSA share member, One Curly Fry in a Box of the Regular, about the horror she found under the husk. Oh the joys of organic produce. Thankfully, I had a bit more luck than she did. Look how wonderful that corn looks!

Preheat your grill. I set mine for medium-high. Coat the grill with cooking spray and add the corn.

Cook until grill marks begin to appear, about 10 minutes (closer to 8 minutes for a normal grill). Turn the corn frequently to allow it to evenly cook.

While the corn is cooking, place the butter in a microwave-safe bowl. Microwave for 30 seconds or until the butter has melted. Add the chile powder, zest, pepper and salt.

ok. It’s not much to look at, but it tastes good!

Remove the corn from the grill and brush the butter mixture over the corn.

I loved the subtle smokiness of the chipotle chile powder with the corn. We had some leftover limes from the kebobs and took full advantage of the lime juice on the corn, which really worked well with the butter mixture. I honestly had trouble taking photos of this, because as soon as it was done, we couldn’t control ourselves and scarfed it down! Definitely a keeper.

Mango Shrimp Kebabs

Earlier this week, I wrote a post reviewing Cooking Light’s new App. I have been playing around with the app for about a week and kept coming back to this Mango Shrimp Kebab recipe. The colors are amazing, and it sounded so delicious! I cut the recipe in half (makes 2 servings) but kept the original recipe mostly intact.

Ingredients:

3/4 pounds large peeled and deveined shrimp

Salt and pepper, to taste

1 large red bell pepper, cut into 1-inch pieces

1 mango, peeled and cut into 1-inch cubes

1/2 small red onion, cut into 1-inch pieces

Juice and zest of 1 lime, cut into wedges

Cooking spray

Preheat your grill to medium-high heat. Prepare your mango, pepper, and onion.

Thread shrimp, bell pepper, mango, and onion alternately onto 4 skewers. Sprinkle with salt, pepper, and lime zest. Note: the original recipe did not include zest. But I thought it might be an easy addition to the flavors, you’re using a lime anyways!

Coat the grill with cooking spray. Place the skewers on the grill rack and cook for 2 minutes on each side, or until shrimp are cooked (Mine took closer to 3-4 minutes per side, I blame my little indoor grill. If using a normal grill, 2 minutes on each side should be plenty.)

Serve with lime wedges. Squeeze the wedges over kebabs before eating.

Before I go on, I want to give special thanks to my “Sous Chef” and friend Ericka for helping me out. I am pretty darn scared of knives and cutting slippery fruit stresses me out quite a bit, so I am forever grateful to Ericka for her amazing mango-chopping skills.

We made this along with the Corn with Lime and Chipotle, also suggested by the app. And I couldn’t be happier with the results. The pairing was perfect! We actually ended up using some of the leftover chipotle butter mix on some of the shrimp, just to try it out.

shrimp with chipotle butter

Ericka thought maybe marinating the shrimp in a jerk marinade before adding to the skewers would really bump this recipe up a notch and I agree. However, the original recipe is delicious on its own, and quite simple and fast to make. Look out for my post on the Corn, these two really should be eaten together!

The ingredients were wonderful together, sweet, tangy and fresh. Ericka kept referring to getting a piece of each ingredient in one bite “the perfect bite” and I have to agree with her.

Do not forget to squeeze the lime over the skewers before enjoying. The citrus adds a whole new dimension to this already delicious dish.

Sauteed Chicken Breasts with Fennel and Rosemary

Wow. I haven’t used chicken in a recipe in over a month. I think it is time to finally give poultry it’s time in the limelight. I received fennel in my CSA share and thought this recipe for Sauteed Chicken Breasts with Fennel and Rosemary from Food & Wine sounded like a perfect use of the ingredient.

As a plus, I had all of the ingredients already in my kitchen, with the exception of the chicken.

Ingredients:

2 tablespoons olive oil
2 large fennel bulbs, thinly sliced
2 tablespoons fresh rosemary, plus more for garnish
1/2 teaspoon salt
1 cup canned low-sodium chicken broth or homemade stock. divided
4 boneless, skinless chicken breasts
1/4 teaspoon fresh-ground black pepper
4 cloves garlic, minced

Continue reading Sauteed Chicken Breasts with Fennel and Rosemary

Capellini with Shrimp and Creamy Tomato Sauce

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This weekend, I realized I was running low on tomato sauce in my freezer, so I whipped up a new batch to hopefully last me a couple months. I was left with an extra can of diced tomatoes and I also had some leftover capellini pasta from my Capellini with Clams and Saffron dish. Gourmet had a really delicious sounding recipe that incorporated both of these ingredients. The recipe is so quick, it is perfect for a week night dinner.

Ingredients:

1tablespoon olive oil

8 already cooked shrimp, deveined with the tails still attached, thawed

3 garlic cloves, minced

1/4 teaspoon dried oregano

1/2 cup sweet (red) vermouth

1 (14- to 15-oz) can diced tomatoes

1/4 cup heavy cream

Juice from 1/2 a lemon

1/2 a box of capellini

Salt and pepper, to taste

1/2 teaspoon fresh chopped parsley, optional

The original recipe is linked above. I had already-cooked shrimp in my freezer (I meant to buy raw shrimp and misread the label, sigh) so I had to alter the recipe to make up for the precooked shrimp. My shrimp still had the tails attached because I think those are more attractive. Feel free to use whatever form of shrimp you’d like.

Start by thawing your shrimp. I just ran them under cold water for 3 minutes and allowed to dry in a colander.

Cook pasta according to directions. Drain and set aside. Heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes.

Add the tomatoes and vermouth. and stir to combine. I left in the tomato juice from the diced tomatoes. You can drain the tomatoes before adding for a more chunky sauce. Heat until simmering.

Add cream and season with salt and pepper. Simmer for about 1 minute. Add in lemon juice.

Top the pasta with 2 shrimp per serving and spoon the broth over the pasta. Add the chopped parsley on top.

The sauce had a nice sweetness to it, but I think it could be further enhanced with a pinch of crushed red pepper to add a bit of heat. I regret not having fresh shrimp for this dish because the shrimp were relatively forgettable in my version. I like that my sauce was a little thinner than the original. I think this would be great (without the shrimp) as a reheated lunch after the pasta has had time to sit in the sauce.

Sausage, Pepper & Onion Sandwiches

I love making sausage and peppers. It is such a simple meal to make and is always well received. Sausage and peppers are a hearty meal and work well in both hot summer months as a sandwich, and also during the fall and winter as a chunky stew or over pasta. I purchased sweet Italian sausage to make a soup (which I have yet to actually make) that only required one sausage. I also had some peppers from my CSA share this week so this was a great option for dinner without having to purchase a bunch of new ingredients.

Ingredients:

4 sausages (I used sweet Italian. feel free to use hot sausages instead)

2 green peppers, chopped

1 red pepper, chopped

1 onion, chopped

3 garlic cloves, minced

1 1/2 cups crushed tomatoes

1 tablespoon tomato paste

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

4 rolls

1 teaspoon fresh parsley, chopped (optional)

1 teaspoon grated Parmesan cheese (optional)

Add 1 tablespoon olive oil to a saute pan over medium-high heat. When heated, add the sausages and cook until browned, turning the sausages so they cook evenly.

While the sausages are cooking (about 10 minutes), chop your garlic, onion, and peppers.

Remove the sausages from the pan and set aside.

Using the same saute pan, lower the hear to medium. Add the garlic, onions, and peppers to the pan and cook until fragrant, about 5 minutes.

Add the 1.5 cups of crushed tomatoes. Feel free to add a bit more if you’d prefer yours a little more “saucy.” Add in the tomato paste, basil, dried parsley, and dried oregano.

Stir to combine. Bring to a simmer and add in the sausages. Season with salt and pepper.

Cook for 3-5 more minutes or until the sausages are warm. Cut the rolls almost in half, but not fully. You want the sauce to be able to settle at the bottom of the bun.

To serve, add 1 sausage to each bun. Spoon the onions, peppers, and tomato mixture over the sausage. Add some Parmesan cheese and/or parsley if you prefer.

If you have an outdoor grill, you can alter this recipe to grill the sausages and add to the pan at the end. This recipe can also be used over pasta, just chop up the sausage into bit sized pieces. This is a pretty messy meal so be sure to have plenty of napkins on hand. Enjoy!

Pappardelle with Cabbage, Prosciutto and Sage

My CSA share this week came with cabbage. I highly doubt most people would jump for joy over cabbage. I honestly had no idea what kind of meal outside of corned beef and cabbage even used this green. So it took some sleuthing for me to find a recipe that sounded like something I’d like. Cabbage plus pasta and prosciutto? That’ll do. (I found this recipe on My Recipes)

Ingredients:

1 package of pappardelle

1 tablespoon olive oil

Salt and pepper, to taste

1/2 onion, chopped

1/2 a head of cabbage, chopped

1 cup low sodium chicken broth

1/4 pound thinly sliced prosciutto torn into smaller pieces

2 tablespoons unsalted butter

2 tablespoons chopped fresh sage

Cook pasta according to package directions. Drain and set aside.

While the pasta is cooking, heat the olive oil in a saute pan over medium-high heat. Add the chopped onion and salt and pepper. Cook until softened, about 5 minutes.

While the onion is cooking, chop the cabbage, tear the prosciutto, and chop the sage. After the onion is soft, add the cabbage and broth. Cook for 2 to 3 minutes or until the cabbage begins to wilt.

Stir in the prosciutto, butter and chopped sage. Cook while stirring until the butter melts.

Spoon over the pasta and serve.

So I’m not going to run out to the supermarket and buy all the cabbage they have to offer. But this dish was actually quite tasty. The sage and prosciutto were a great complement to the cabbage. My only complaint is I have no clue why the recipe called for pappardelle. I found it to be super difficult to eat with such thick pasta. If you plan on making this, go for another type of pasta that can still grab some of the prosciutto, cabbage and sage in every bite.