3/4 lb (375 g) penne rigate

1 onion, thinly sliced

8 oz (227 g) white button mushrooms, sliced

3 tablespoons (45 ml) olive oil

6 thin slices prosciutto, chopped

1/4 cup (60 ml) white wine

1/2 cup (125 ml) chicken broth

8 cups (2 litres) thinly sliced green cabbage

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Keep 250 ml (1 cup) of the cooking water aside.

Meanwhile, in a large skillet, brown the onion and mushrooms in the oil. Add the prosciutto and cook for 2 minutes. Deglaze with the wine. Add the broth and cabbage and stir to combine. Season with salt and pepper.

Bring to a boil. Cover and simmer for 15 to 20 minutes, stirring frequently, until the cabbage softens. Add the pasta, half of the cooking water, and the cheese. Toss to coat the pasta. Add cooking water, if needed. Adjust the seasoning.

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