Cabbage Fennel and Pancetta Pasta

Ingredients

• 8 ounces pancetta, cubed
• 1 large or 2 small fennel bulbs, cored and sliced thin
• 1 large yellow onion, sliced thin
• Kosher salt
• 1/4 cup olive oil
• pinch of red chili flakes
• 1 1/2 pounds savory cabbage, cored and sliced thin
• 2 tablespoons unslated butter
• 1/2 pound whole wheat penne pasta, dry
• 1 cup grated Parmesan cheese
• freshly ground black pepper

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