Pappardelle With Cabbage, Prosciutto, And Sage

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8 ounces pappardelle or some other wide pasta

1 tablespoon olive oil

1 onion, sliced

Kosher salt and black pepper

1/2 head Savoy cabbage -- quartered, cored, and sliced (8 cups)

1 cup low-sodium chicken broth

1/4 pound sliced prosciutto, cut into strips

2 tablespoons unsalted butter

2 tablespoons chopped fresh sage

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