This wonderful recipe came to me by way of a great
friend and absolutely excellent cook. Everything she prepares make your
taste buds sing and scream for more. This dish is sure to please
Preparation Time: 1 1/2 Hours Serving Size: 6
- 1 pound Penne pasta
- 2 tablespoons butter
- 1 large onion
- 4 cloves garlic, minced
- 3 pounds cabbage
- 1 pound hot Italian sausage
- (1) 16 ounce can whole tomatoes
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon crushed red pepper flakes
- 9 fresh basil leaves
Slice onions 1/4 inch thick. Form Italian Sausage into
balls. Slice cabbage in quarters and then in 1/2 inch
slices. Set aside. Drain tomatoes and set aside. Sauté
onions in butter in small saucepan until soft and just
starting to caramelize. About 5 minutes after starting
onions, brown sausage balls over medium heat in a large
skillet. By the time the sausage is browned, the onions
should be done. Transfer onions to the pan with the sausage.
Place cabbage slices on top of the sausage / onion mixture.
Turn heat to just below medium. Cabbage will start to lose
its moisture and soften. Nudge the mixture from the bottom
with a wooden spoon occasionally to help keep from burning.
After about 15 minutes, cabbage should start reducing. Crush
tomatoes with your hands over the mixture. Add garlic,
oregano, crushed red pepper and stir the mixture thoroughly.
Simmer for about 20 more minutes. Cabbage should still be
slightly firm to the bite. Roll up 3 Basil leaves at a time
and either slice thin or use kitchen shears to snip over
sauce. Stir and turn heat off. Cook Penne al denté. Place
cooked pasta in serving bowl and pour sauce over. Sprinkle
with Romano cheese. Serve with garlic bread or toasted Olive
Oil Italian bread.