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Penne with Cabbage, Sausage, and Marinara Sauce Recipe

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This recipe for Penne with Cabbage, Sausage, and Marinara Sauce, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Berghoff-Jaslowski
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. Olive oil
4 cloves garlic; peeled and mashed
1 lb. Italian sausage; cut into bite-size pieces
1 lb. Savoy cabbage; chopped into bite-size pieces
Salt and pepper; to taste
3 c . Rao's Marinara sauce
1 lb. Penne
Freshly grated parmesan cheese

Directions:
Directions:
1. Heat oil and garlic in a large saute pan over medium heat. Add sausage, and saute until meat is cooked.
2. Add cabbage, and salt and pepper to taste, and saute for an additional 2-3 minutes until cabbage is coated with oil and begins to soften. Stir in Marinara Sauce, and cook for 3-5 minutes, until flavors have blended.
3. Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
4. 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.

Personal Notes:
Personal Notes:
The recipe says that this serves 4. I have found that it serves a small army if you use the entire jar of marinara and a small to medium head of cabbage - regular cabbage is fine. I usually add the drained pasta to the sauce pan, if it is big enough - then you don't dirty one more dish!
Rao's marinara is delicious (and expensive)! This recipe tastes best with a simple olive oil and tomato sauce (from a jar)

 

 

 

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