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Recipe for family meals :

Penne with Cabbage, Sausage and Marinara Sauce
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

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

Marinara Sauce:
2 (28 oz.) cans imported Italian plum tomatoes with basil
1/4 cup fine quality olive oil
2 oz. salt pork
3 Tblsp. minced onion
2 garlic cloves, peeled and minced
Salt and pepper (to taste)
6 leaves fresh basil, torn, optional
Pinch dried oregano

Method
  • Heat oil and garlic in a large sauté pan over medium heat. Add sausage, and sauté until meat is cooked.
  • Add the cabbage, salt, pepper 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.

Marinara Sauce:

  • 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.
  • Put oil in a large saucepan over medium low heat. Cut the salt pork into small pieces and add to the pan. Sauté for about 5 minutes or until all fat has been rendered. Remove the salt pork with slotted spoon and discard.
  • 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).
  • Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.

Yields: Approximately 7 cups

Serves 4

Shirley Cline

 
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