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Sausage and Cabbage Pasta Recipe

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This recipe for Sausage and Cabbage Pasta, by , is from The Carter-Smith VFW Post #5867 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mabel Vares


1 1/2 lbs. Italian sausage, slice in 1 inch pieces
1 medium onion, chopped
1 small green pepper, chopped
1/2 c. celery, chopped
1 large carrot, finely chopped
1 clove garlic, minced
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. basil leaves
1/2 tsp sugar
1/4 tsp fennel seed, crushed
16 oz. package Gemelli pasta
1 c. finely sliced cabbage
Freshly grated Parmesan cheese

In large skillet, add sausage and next five ingredients; cook until sausage is browned. Stir in next six ingredients. Simmer on low heat for 15 minutes. Cook Gemelli according to package directions, adding cabbage the last 4 minutes of cooking. Drain. Arrange Gemelli and cabbage on serving platter and spoon on the sausage mixture. Top with Parmesan cheese. Serves 6.




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