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

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