Recipe - Raos Penne With Cabbage Sausage And Marinara Sauce

One fourth cup Olive oil
4 Cloves garlic; peeled and
mashed
1 pound Italian sausage; cut into
bitesize pieces
1 pound Savoy cabbage; cooked and
chopped into bitesize
pieces
Salt and pepper; to taste
3 cup Marinara sauce
1 pound Penne
Freshly grated pecorino
romano cheese; optional

1. Heat oil and garlic in a large saut‚ pan over medium heat. Add sausage,
and saut‚ until meat is cooked.

2. Add cabbage, and salt and pepper to taste, and saut‚ for an additional
12 minutes. Stir in Marinara Sauce, and cook for 35 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 One half 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.

A Columbian Dish

Notes: Rao's Recipes Stay tuned Tuesday for a demonstration of some
delicious dishes from the new “Rao's Cookbook.” Recipes will include: Penne
with Cabbage, Sausage, and Marinara Sauce Seafood Salad Roasted Peppers
Rao's Famous Lemon Chicken

Air Date 4/28/98

To order GMA recipes or to subscribe yearly please call: 18005434GMA
Single recipes $3 / Yearly $14.95

Recipe by: the new “Rao's Cookbook.”

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 28, 1998