Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 4 cloves garlic, peeled and mashed

  3. 1 pound Italian sausage, cut into bite-size pieces

  4. 1 pound savoy cabbage, cooked and chopped into bite-size pieces Salt and pepper (to taste)

  5. 3 cups marinara sauce

  6. 1 pound penne Freshly grated Pecorino Romano cheese, optional

Instructions Jump to Ingredients ↑

  1. Preparation: Heat olive oil and garlic in a large saute pan over medium heat. Add sausage , and saute until meat is cooked. Add cabbage , and salt and pepper to taste, and saute for an additional 1 to 2 minutes. Stir in marinara sauce, and cook for 3-5 minutes, until flavors have blended. Meanwhile, cook penne pasta in a large, deep pot in rapidly boiling salted water until al dente. Drain pasta, and return it to the pot with 1/2 cup of sauce. Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top. Serve with a sprinkle of Pecorino Romano cheese , if desired. Yield: 4 servings Recipe Source: [b> Rao's Cookbook: 100 Years of Magic by Frank Pellegrino, Nicholas Pileggi (Random House) Reprinted with permission.


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