Jamie Oliver’s Savoy Cabbage Pasta Recipe

If you’re looking for a fresh twist on pasta that’s both hearty and healthy, Jamie Oliver’s Savoy Cabbage Pasta offers a delightful balance of rich flavors, vibrant vegetables, and satisfying textures, all within a simple yet delicious meal that can be prepared in no time.

What Is Jamie Oliver’s Savoy Cabbage Pasta

Jamie Oliver’s Savoy Cabbage Pasta is a unique, flavor-packed dish that marries tender Savoy cabbage with perfectly cooked pasta. The Savoy cabbage, with its slightly sweet and peppery taste, is sautéed with garlic, anchovies, and a few other simple ingredients to create a deeply flavorful sauce.

The pasta serves as a great vehicle to soak up the savory goodness of the cabbage mixture, making this dish both comforting and nutritious. The use of the cabbage not only adds a healthy boost of vitamins and fiber but also brings a subtle, earthy richness to the dish.

Jamie Oliver’s Savoy Cabbage Pasta Recipe

Ingredients Needed

To recreate this delicious pasta dish at home, you’ll need the following ingredients:

• Pasta: Choose any variety of pasta, though short types like penne or rigatoni are ideal since they can hold the sauce and cabbage well.
• Savoy Cabbage: A leafy, tender cabbage with curly, vibrant green leaves, it’s the star of the dish.
• Olive Oil: Used for sautéing and adding richness to the dish.
• Garlic: Fresh garlic cloves for a fragrant base.
• Anchovies: These small, salty fish are key to adding depth and umami to the sauce.
• Chili Flakes: Optional but adds a gentle kick of heat.
• Parmesan Cheese: Grated for a creamy, nutty finish that complements the cabbage and pasta beautifully.
• Salt and Pepper: Essential seasonings to enhance the flavors of the dish.
• Lemon Zest: Optional, but a touch of lemon zest brightens up the dish, adding a zesty contrast to the richness.

Equipment Needed

To make Jamie Oliver’s Savoy Cabbage Pasta, you’ll need the following equipment:

• Large Pot: For boiling the pasta.
• Large Pan or Skillet: To sauté the cabbage and other ingredients.
• Colander: For draining the pasta.
• Grater: For grating the Parmesan and lemon zest.
• Tongs or Pasta Spoon: To mix the pasta and cabbage mixture together.

How To Make Jamie Oliver’s Savoy Cabbage Pasta?

Making this flavorful pasta is a simple process with a few straightforward steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Be sure to reserve a cup of pasta water before draining.
2. Sauté the Aromatics: While the pasta cooks, heat a generous splash of olive oil in a large skillet over medium heat. Add chopped garlic and anchovies, letting the anchovies melt into the oil, releasing their savory flavor.
3. Prepare the Cabbage: Add the shredded Savoy cabbage to the skillet. Sauté for about 5-7 minutes until it wilts and softens, stirring occasionally. Season with a pinch of chili flakes, salt, and pepper.
4. Combine Pasta and Cabbage: Once the pasta is done, add it directly into the skillet with the cabbage mixture. Toss the pasta and cabbage together, adding some reserved pasta water a little at a time to help create a luscious sauce that coats the pasta.
5. Finish with Cheese and Lemon: Once the pasta is coated with the cabbage sauce, stir in the grated Parmesan and zest of lemon. Toss everything together until the cheese melts and the dish is creamy and cohesive.
6. Serve and Enjoy: Serve the pasta with a final sprinkle of Parmesan and a dash of extra chili flakes for those who prefer more heat. Enjoy your savory, healthy, and delicious Savoy Cabbage Pasta!

Expert Tips

• Use Fresh Cabbage: Fresh, tender Savoy cabbage works best in this recipe. Avoid overcooking it, as you want the cabbage to retain some texture and bite.
• Anchovies for Depth: Don’t skip the anchovies. They may seem intimidating if you’re not used to them, but they dissolve completely into the dish and add a profound umami flavor that elevates the whole dish.
• Pasta Cooking Water: The starchy pasta water is a secret weapon for making a silky-smooth sauce. It helps to bind the cabbage and pasta together, making the dish creamy without needing heavy cream.
• Balance the Heat: Adjust the chili flakes according to your preferred spice level. A little heat adds a delightful contrast to the sweetness of the cabbage.
• Make It Vegan: If you want to make this dish plant-based, simply omit the anchovies and Parmesan, and substitute with a plant-based cheese alternative.

Jamie Oliver’s Savoy Cabbage Pasta is the epitome of simple ingredients transformed into a flavorful, nutritious meal. It’s a wonderful way to introduce more vegetables into your pasta routine while keeping things deliciously light yet hearty.

With minimal ingredients and easy preparation, this dish proves that healthy eating doesn’t have to be complicated. Whether you’re a novice cook or a seasoned pro, you can whip up this delicious recipe in under 30 minutes, making it perfect for a quick weeknight dinner.

Easy Recipe Variations For Jamie Oliver’s Savoy Cabbage Pasta

Jamie Oliver’s Savoy Cabbage Pasta is a delightfully simple yet flavorful dish, packed with the freshness of cabbage and the richness of pasta. However, you can easily personalize the recipe to fit different tastes, dietary needs, or even to give it a little twist. Below are some exciting variations that can take this dish to new heights!

1. Spicy Savoy Cabbage Pasta:
   If you love a bit of heat in your dishes, you can add a pinch of red chili flakes or finely chopped fresh chilies to the pan while sautéing the garlic. This simple change infuses the pasta with a warm, spicy kick that will wake up your taste buds.

2. Vegan Version:
   For a plant-based version, you can swap out the cheese and cream with dairy-free alternatives. Vegan Parmesan or nutritional yeast can provide a cheesy flavor without the dairy, and coconut cream or a cashew cream base can offer the same richness.

3. Mushroom Savoy Cabbage Pasta:
   If you want to add some earthy depth, sauté mushrooms (button, cremini, or shiitake work well) with the garlic and cabbage. Mushrooms provide a lovely umami flavor that complements the cabbage and pasta beautifully.

4. Bacon or Pancetta for Extra Richness:
   To make the dish heartier, try adding some crispy bacon or pancetta. The salty, savory crunch pairs perfectly with the tender cabbage and creamy pasta. Fry the bacon pieces until crispy and then sprinkle over the finished dish for a burst of flavor.

5. Nutty Savoy Cabbage Pasta:
   Toasted pine nuts, walnuts, or almonds can add a delightful crunch and nutty flavor. Simply toast the nuts in a dry pan before sprinkling them over the pasta at the end of the recipe.

6. Lemon and Herb Savoy Cabbage Pasta:
   A squeeze of fresh lemon juice and a handful of fresh herbs like basil, parsley, or thyme can brighten up the dish. The citrus balances the richness of the cabbage and pasta, and the herbs add a fresh, aromatic quality.

7. Savoy Cabbage and Sausage Pasta:
   For a more substantial meal, add slices of Italian sausage to the pasta. Cook the sausage until golden and crumbled before mixing it with the cabbage and pasta. This variation is perfect for a comforting, protein-packed dish.

These variations ensure that Jamie Oliver’s Savoy Cabbage Pasta can be made in countless ways to suit any palate, making it a perfect base recipe for your culinary creativity!

Best Practices To Store Leftovers

Storing leftovers properly is key to maintaining the flavors and textures of your Savoy Cabbage Pasta while ensuring it remains safe to eat. Here are some best practices for storing and reheating this dish:

1. Cool Down Quickly:
   Before storing any leftovers, allow your Savoy Cabbage Pasta to cool down to room temperature. Hot food can raise the temperature inside the fridge, which can lead to bacterial growth. It’s recommended to cool the pasta within two hours of cooking.

2. Store in Airtight Containers:
   Place your leftover pasta into airtight containers to prevent moisture loss and to minimize the risk of contamination from other foods in your fridge. Be sure not to overfill the containers to allow for some air circulation.

3. Use Within 3-4 Days:
   Savoy Cabbage Pasta can be safely stored in the refrigerator for up to 3-4 days. The cabbage may lose some of its crispness over time, but the flavor will remain intact.

4. Freezing Leftovers:
   If you’d like to store your pasta for a longer period, freezing is an option. Transfer your cooled leftovers into freezer-safe bags or containers. However, keep in mind that freezing pasta dishes with cream or cheese can sometimes cause the texture to change upon reheating. Savoy cabbage can also lose some of its texture after being frozen. For best results, try to consume frozen leftovers within one month.

5. Reheating Tips:
   When you’re ready to enjoy your leftovers, reheat the Savoy Cabbage Pasta on the stove over low heat with a splash of water or broth to bring back some moisture. You can also microwave the pasta in short intervals, stirring in between to ensure even heating.

By following these storage tips, you can ensure your Savoy Cabbage Pasta remains delicious and safe to eat for days after cooking!

What Goes Well With Savoy Cabbage Pasta?

Savoy Cabbage Pasta, with its creamy and savory flavor, pairs well with a variety of side dishes, drinks, and accompaniments. Here are some ideas to round out your meal:

1. Garlic Bread or Crusty Baguette:
   Nothing beats the comfort of garlic bread or a fresh crusty baguette to dip into the creamy sauce left behind on your plate. The texture of the bread adds a nice contrast to the softness of the pasta, and the garlic flavor complements the richness of the dish.

2. Roasted Vegetables:
   Roasted vegetables such as carrots, parsnips, or roasted Brussels sprouts work beautifully alongside this dish. Their sweetness and slight caramelization bring out the savory flavors of the pasta.

3. A Simple Salad:
   A fresh green salad with a zesty vinaigrette can help cut through the richness of the pasta. Consider arugula, spinach, or mixed greens tossed with a tangy lemon and olive oil dressing.

4. Cheese:
   Although Jamie Oliver’s Savoy Cabbage Pasta may already have some cheese, a little extra grated Parmesan or Pecorino Romano sprinkled on top will provide an added burst of flavor and umami.

5. Wine Pairings:
   A light, crisp white wine such as Pinot Grigio or Sauvignon Blanc works wonderfully with this dish. The acidity in the wine complements the richness of the pasta and the cabbage. Alternatively, a light red wine like a Pinot Noir or a Beaujolais would pair nicely, especially if you’ve added bacon or sausage.

6. Protein Additions:
   For those looking for a heartier meal, grilled chicken, sautéed shrimp, or a slice of grilled fish like salmon can pair nicely with the pasta. Their lighter flavors provide a lovely contrast to the richness of the cabbage and cream.

7. Pickles or Olives:
   To add a bit of tang, consider serving your pasta with a small side of pickles or marinated olives. The briny flavor cuts through the creamy pasta and provides an interesting contrast in both flavor and texture.

Conclusion

Jamie Oliver’s Savoy Cabbage Pasta is a wonderfully versatile dish that can be tailored to suit a variety of tastes and dietary needs. From spicy to creamy, and from vegan to carnivorous, there’s no shortage of ways to personalize this recipe.

By following the best practices for storing leftovers, you can keep the dish fresh and ready to enjoy later. Finally, pairing it with sides like crusty bread, a fresh salad, or roasted vegetables will elevate your meal to new levels. Whether you’re enjoying it on its own or pairing it with protein, wine, or other sides, this pasta dish is a great choice for a comforting and satisfying meal.

FAQs

What Is Jamie Oliver’s Savoy Cabbage Pasta Recipe?

Jamie Oliver’s Savoy Cabbage Pasta is a simple, flavorful dish that combines pasta with tender savoy cabbage, garlic, chili, anchovies, and Parmesan cheese. It’s a light yet satisfying meal, perfect for those who love fresh, green ingredients with a savory kick.

What Type Of Pasta Is Best For Jamie Oliver’s Savoy Cabbage Pasta?

Jamie Oliver suggests using a short pasta such as penne, rigatoni, or fusilli for his Savoy Cabbage Pasta. These types of pasta hold the sauce and the cabbage well, offering a satisfying texture in every bite.

Can I Use A Different Type Of Cabbage Instead Of Savoy Cabbage?

While Savoy cabbage is ideal due to its tender leaves and slightly sweet flavor, you can substitute it with other varieties like regular green cabbage or Napa cabbage. However, Savoy cabbage will give you the best texture and flavor for this recipe.

Do I Need To Blanch The Cabbage Before Cooking?

No, there is no need to blanch the Savoy cabbage before cooking. The cabbage is cooked directly in the pan with garlic, chili, and anchovies, allowing it to soften and flavor the dish perfectly.

Can I Make Jamie Oliver’s Savoy Cabbage Pasta Vegetarian?

Yes, you can easily make the dish vegetarian by omitting the anchovies. To replace the savory depth they provide, you can use a small amount of soy sauce or miso paste, or simply add more garlic and chili for flavor.

How Long Does It Take To Prepare Jamie Oliver’s Savoy Cabbage Pasta?

The recipe is relatively quick, taking around 20-30 minutes from start to finish. The most time-consuming part is chopping the cabbage and preparing the pasta.

Can I Make Jamie Oliver’s Savoy Cabbage Pasta In Advance?

While the dish is best enjoyed fresh, you can make it in advance and store it in the fridge for up to two days. Reheat it on the stove with a little bit of water to loosen the sauce before serving.

What Can I Serve With Jamie Oliver’s Savoy Cabbage Pasta?

This dish can be served on its own as a light meal, or paired with a side salad and crusty bread. You could also serve it alongside grilled chicken or fish for a more substantial meal.

Is Jamie Oliver’s Savoy Cabbage Pasta Gluten-free?

The original recipe is not gluten-free, as it uses regular pasta. However, you can easily make it gluten-free by using gluten-free pasta instead.

Can I Use Frozen Savoy Cabbage For This Recipe?

Fresh Savoy cabbage is ideal for this recipe due to its texture and flavor. If using frozen Savoy cabbage, you may need to adjust the cooking time slightly, as frozen cabbage releases more moisture when cooked.