GMA Recipe: Penne with Cabbage, Sausage and Marinara Sauce

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Penne with Cabbage, Sausage and Marinara Sauce
From Rao's Restaurant

1998

Penne with Cabbage, Sausage and Marinara Sauce photo

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

Directions

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

2. 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.

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.

Yields: 4 servings.

Marinara Sauce

Ingredients

Two 28-ounce cans imported Italian plum tomatoes with basil (preferably those labeled “San Marzano”)

1/4 cup fine-quality olive oil

2 ounces fatback or salt pork, optional

3 tablespoons minced onion

2 garlic cloves, peeled and minced

Salt and pepper (to taste)

6 leaves fresh basil, torn, optional

Pinch dried oregano

Directions

1. Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside.

2. Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Sauté for about 5 minutes or until all fat has been rendered. Remove and discard fatback.

3. Then add onion. Sauté for 3 minutes or until translucent and just beginning to brown. Stir in garlic and sauté for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes).

4. Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.

Yields: Approximately 7 cups