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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Penne with Cabbage, Sausage, and Marinara Sauce Recipe

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This recipe for Penne with Cabbage, Sausage, and Marinara Sauce is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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