Valtelina Pizzoccheri
  1. Start by boiling the diced potato for 10 minutes. In a heated pan, sauté onion, cabbage and potato in olive oil until cabbage and onions are tender. Add salt, pepper and reduce heat.
  2. Place fresh Bisogno Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with vegetables. Add some of the pasta water to create a sauce. Add fresh sage, toss and serve.