Rachel Roddy’s Recipe for Penne with Potatoes, Cabbage, Butter, and Cheese
Food writer Rachel Roddy presents a recipe for penne with potatoes, cabbage, butter, and cheese, inspired by the second most popular pasta shape in Italy. Citing December 2023 data from La Cucina Italiana and Unione Italiana Food, the article notes that penne and spaghetti collectively accounted for 78% of pasta sales in Italy in 2023. While spaghetti ranked first, Roddy focuses on penne as a versatile short pasta suitable for this alpine-inspired dish. The recipe adapts the traditional pizzoccheri della Valtellina method, replacing buckwheat ribbons with accessible short pasta shapes like penne, fusilli, or radiatori. The cooking technique involves boiling potatoes alongside the pasta to release starch, adding sliced Savoy cabbage near the end, and combining everything with butter, garlic, and grated Parmesan or Grana Padano. This creates a creamy, cohesive texture without heavy cream. Roddy highlights the dish as a warming, cost-effective meal ideal for regular consumption. The article also briefly discusses regional pasta preferences across Italy, noting variations in the north, center, and south, while emphasizing the universal appeal of this simple, high-ranking pasta combination.
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Rachel Roddy’s Recipe for Penne with Potatoes, Cabbage, Butter, and Cheese
Food writer Rachel Roddy presents a recipe for penne with potatoes, cabbage, butter, and cheese, inspired by the second most popular pasta shape in Italy. Citing December 2023 data from La Cucina Italiana and Unione Italiana Food, the article notes that penne and spaghetti collectively accounted for 78% of pasta sales in Italy in 2023. While spaghetti ranked first, Roddy focuses on penne as a versatile short pasta suitable for this alpine-inspired dish. The recipe adapts the traditional pizzoccheri della Valtellina method, replacing buckwheat ribbons with accessible short pasta shapes like penne, fusilli, or radiatori. The cooking technique involves boiling potatoes alongside the pasta to release starch, adding sliced Savoy cabbage near the end, and combining everything with butter, garlic, and grated Parmesan or Grana Padano. This creates a creamy, cohesive texture without heavy cream. Roddy highlights the dish as a warming, cost-effective meal ideal for regular consumption. The article also briefly discusses regional pasta preferences across Italy, noting variations in the north, center, and south, while emphasizing the universal appeal of this simple, high-ranking pasta combination.
The Guardian