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
Preparation
Bring a large pot of water to a boil; add salt and beet. Cook pasta 2 minutes less than instructed on package (beet should be knife-tender). Drain; when beet is cool enough to handle, chop into small pieces.
Place prosciutto in a large saute pan over medium-high; cook, stirring occasionally, until crisp, about 3 minutes. Transfer to a plate.
Swirl oil into pan and add onion. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add cabbage and cook until slightly tender, about 2 minutes. Stir in beet. Increase heat to high, pour in wine, and cook, stirring frequently, until reduced by half, about 2 minutes.
Add pasta and toss to combine. Add prosciutto and season with salt. Serve immediately, with cheese.
