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Penne with Cabbage, Sausage and Marinara Sauce

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(The first meal I had at Rao’s included this delicious pasta dish. I ordered it, as I had never heard of pasta with cabbage. I was not disappointed.)

1 lb. Rao’s Penne Pasta
1 jar ofRao’s Homemade Marinara Sauce
1/4 cup of Rao’s Extra Virgin Olive Oil
4 cloves garlic, peeled and mashed
1 pound Italian sausage, cut into bite-sized pieces
1 pound savoy cabbage, cooked and chopped into bite-sized pieces
Salt and Pepper to taste
Freshly grated Pecorino Romano cheese (optional)

Heat Rao’s Extra Virgin Olive Oil and garlic in a large sauté pan over medium heat. Add sausage, and sauté until meat is cooked.

Add cabbage, salt and pepper to taste, and sauté for an additional 1-2 minutes. Stir in 3 cups of Rao’s Marinara Sauce, and cook for 3-5 minutes, until flavors have blended.

Meanwhile, cook Rao’s Penne pasta in a large pot of rapidly boiling salted water until al dente. Drain pasta and return to the pot with ½ cup of sauce. Stir for one minute over high heat. Place on a serving platter and pour remaining sauce on top. Sprinkle with Pecorino Romano cheese, if desired.

 

-Recipe courtesy of Rao's Ristorante

 

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