Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan

Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan

An easy recipe that doesn't require the pasta to be boiled separately. The sauteed ingredients and the pasta are simmered together, so the pasta nicely absorbs all the flavors.

Ingredients: 2 servings

Olive oil
1 tablespoon
Garlic (sliced)
1 clove
Red chili pepper (thinly sliced)
a small amount
Bacon (cut into strips)
1 pack
Cabbage (roughly chopped)
2 slices
400 ml
Soup stock cube
1/4 teaspoon
Black pepper
a pinch
Spaghetti (broken in half)
200 g


1. Heat olive oil and garlic to a pan and saute. When it's fragrant, add bacon and cabbage, and continue sauteing (medium heat).
2. Add the water and seasonings, and bring to a boil. When it comes to a boil, add the spaghetti that's been broken in half. Mix well.
3. Cover with a lid and simmer over medium heat for one minute less than the cooking time indicated on the spaghetti package. Stir occasionally to ensure the pasta doesn't stick.
4. One minute before it's done, remove the lid and boil off the liquid. Toss well to finish.

Story Behind this Recipe

Boiling water, and prepping the other ingredients in another pan... was a bother to me, so I added soup to the sauteed ingredients and just added the spaghetti.
Although it's a time-saving recipe, the pasta is even more delicious than usual, as it absorbs all that flavor.
It goes so well with tender spring cabbage.