Gemelli with Red Cabbage Beet and Prosciutto
Ingredients
- Coarse salt
- 1 medium beet (6 ounces), peeled and quartered
- 1 pound gemelli
- 4 thin slices prosciutto (2 1/2 ounces), cut into 1/4-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 1/4 head red cabbage, cut into 1/2-inch pieces (4 cups)
- 1 cup dry red wine, such as Pinot Noir
- Grated Pecorino Romano, for serving
Instructions
Gemelli with Red Cabbage, Beet, and Prosciutto serves 6 original recipe by Martha Stewart.
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