Put a large pan of well-salted water on to boil, so that you’re ready to cook the pasta while the sauce is coming together. Remove the core and thick stems from the greens or cabbage and shred the leaves.
Heat the olive oil in a frying pan over a low heat. Add the onion and cook gently for 10 minutes, or until soft. Add the chilli and garlic and some salt and pepper, and continue to cook for about 3 minutes.
When the onion is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the greens to the pan about 3 minutes before the end of cooking.
Drain the pasta and greens thoroughly and toss with the onion mixture in the frying pan. Check the seasoning, then serve, with extra virgin olive oil for trickling and lots of grated cheese.