Ingredients
1/4 cup olive oil
4 cloves garlic, peeled and mashed
1 pound Italian sausage, cut into bite-size pieces
1 pound savoy cabbage, cooked and chopped into bite-size pieces
Salt and pepper (to taste)
3 cups Marinara Sauce
1 pound penne
Freshly grated Pecorino Romano cheese, optional

Instructions
Heat oil and garlic in a large sauté pan over medium heat. Add sausage, and sauté until meat is cooked.

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

Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.

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.

Yield: 4 servings

Credits
Recipe from: Rao's Cookbook: 100 Years of Magic by Frank Pellegrino, Nicholas Pileggi