4 tablespoon butter
5 oz. pancetta, diced
4 tomatoes, sliced in half roasted with olive oil and salt and pepper, to taste
1 onion, diced
1 head roasted garlic
1 leek, sliced, white part only
1 tablespoon parsley, chopped
1/4 tsp fresh rosemary chopped
1/2 tsp. black pepper
1/2 cup beef stock
1 head Napa cabbage, diced
1/2 cup grated parmesan cheese
2 lbs. penne
Begin roasting the tomatoes at 425 degrees . Place the tomatoes on a sheet pan and drizzle with olive oil, salt and pepper , to taste. Roast until tomatoes are caramelized. Remove from oven and set aside.
In a large pan, brown the diced pancetta until crispy. Add the onion and leek and saute until translucent and fragrant. Stir in the roasted tomatoes, beef stock, roasted garlic, parsley, rosemary and cabbage. Bring to boil and simmer covered for 45 minutes on low. Meanwhile, begin to cook penne pasta to al dente. Drain and toss into sauce. Stir in half the grated parmesan and toss to combine. To serve, sprinkle remaining parmesan over the top
maggiesonebuttkitchen 