6 cups green cabbage, chopped into short strips about the size of the casarecce
250 grams pancetta, chopped
1 tablespoon extra virgin olive oil
1/4 cup sun-dried tomatoes in oil, drained and roughly chopped
2 cloves garlic, chopped
1/3 cup whipping cream
1/4 teaspoon red pepper flakes
350 grams casarecce pasta
1 handful flat-leaf parsley, finely chopped
Parmesan cheese, optional
Set a large pot of water to boil on high heat.
Heat a large, heavy-bottom sauté pan over high heat. Once heated, add just enough grapeseed oil to cover the bottom of the skillet in a thin layer. Working in batches and adding more oil in between each, once the oil is smoking hot add the cabbage and sauté until lightly charred in places. Transfer to a holding plate, season lightly with sea salt, and repeat until all cabbage is done.
Cool the same sauté pan down to medium heat. Add the olive oil and pancetta. Cook, stirring often until slightly crisp and fat has rendered, about ten minutes. Use a slotted spoon to transfer pancetta to a holding plate and remove all but one tablespoon of oil from the pan.
Reduce heat under pan to medium-low now and add the garlic and pepper flakes. Cook about one to two minutes until garlic is softened and fragrant. Add the cream and sun-dried tomatoes. Simmer while stirring three to five minutes to incorporate. Turn of heat and place the pan on a cold burner.
By now the water should be boiling. Cook the pasta to two minutes shy of package directions for al dente. Reserve about two cups of pasta water and drain the pasta. Add the pasta to the sauce, plus one to two ladlefuls of pasta water. Stir and simmer over medium heat to finish cooking the pasta and bring everything together. Toss with the parsley, reserved cabbage and pancetta, and Parmesan (if using) and serve hot.