Farfalle aux Pepperoni et Chou Rouge, Sauce Crèmeuse
Indulge in this rich and flavorful French-inspired dish, where farfalle pasta is tossed with crispy pepperoni, caramelized red cabbage, and a decadent creamy sauce. The combination of textures and tastes will leave you wanting more. This recipe is a creative twist on traditional French cuisine, blending Italian ingredients with French technique.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- French
- french
- slot-machine-generated
- pepperoni
- red cabbage
- farfalle
Ingredients
- 8ozfarfalle, none
- 6slicespepperoni, diced
- 1headred cabbage, shredded
- 2tbspbutter, none
- 1mediumonion, diced
- 3clovesgarlic, minced
- 1tbspall-purpose flour, none
- 1cupheavy cream, none
- 1/2cupgrated Gruyère, none
- to tastenonesalt, none
- to tastenoneblack pepper, none
- 1/4cupfresh parsley, chopped
Nutrition
420
105 per serving
25g
50% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Bring a large pot of salted water to a boil and cook the farfalle according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
8mboiling - 2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook, stirring occasionally, until it's translucent and starting to caramelize, about 5 minutes.
5mmedium heat - 3
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
1mmedium heat - 4
Add the shredded red cabbage to the skillet, stirring to combine with the onion and garlic. Cook, stirring occasionally, until the cabbage is tender and lightly caramelized, about 5 minutes.
5mmedium heat - 5
Add the diced pepperoni to the skillet and cook, stirring occasionally, until crispy, about 3-4 minutes.
4mmedium-high heat - 6
Sprinkle the flour over the pepperoni and cabbage mixture, stirring to combine. Cook for 1 minute, stirring constantly.
1mmedium heat - 7
Gradually pour in the heavy cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes.
3mmedium heat - 8
Stir in the grated Gruyère until melted and smooth. Season the sauce with salt and black pepper to taste.
1mlow heat