Rao’s Fusilli with Sausage and Cabbage

Name: Rao’s Fusilli with Sausage and Cabbage
Ingredients: 1 head of Savoy Cabbage, cored, blanched and shredded 3 sausage links, 1 hot, 2 sweet 2 24 oz. jars of Rao’s Homemade® Marinara Sauce Salt and pepper to taste Drizzle of extra virgin olive oil 4 cloves of peeled and smashed garlic 2 lbs Rao’s Homemade® Fusilli Pasta

Braised cabbage and Italian sausage pair up beautifully in this rustic and hearty Rao’s Homemade® Fusilli Pasta recipe from the Calabria region of Italy. Let our Rao’s Homemade® Marinara Sauce and Rao’s Homemade® Fusilli Pasta mingle with the sweet and spicy flavors. Guaranteed to be your go-to easy dinner when it’s cold outside.

Ingredients

1 head of Savoy Cabbage, cored, blanched and shredded
3 sausage links, 1 hot, 2 sweet
2 24 oz. jars of Rao’s Homemade^® Marinara Sauce
Salt and pepper to taste
Drizzle of extra virgin olive oil
4 cloves of peeled and smashed garlic
2 lbs Rao’s Homemade^® Fusilli Pasta

Directions

In a warmed, large sauté pan over a medium flame add the olive oil and smashed garlic cloves.
Cut the sausages into half-inch pieces, add to the pan and cook until browned, about 3 minutes.
Add the shredded cabbage stirring with a wooden spoon until all ingredients have blended together for 2 minutes.
Add salt and pepper to taste.
Meanwhile, cook Rao’s Homemade^® Fusilli Pasta until al dente or according to packaging directions.
Add the Rao’s Homemade^® Marinara Sauce to the sausage and cabbage.
Mix together the Rao’s Homemade^® Marinara Sauce, sausage and cabbage. Reduce the flame and simmer the mixture.
Once the Rao’s Homemade^® Fusilli Pasta has finished cooking, drain and add to pan with sauce, sausage and cabbage. Toss together gently with a wooden spoon to coat evenly.
Serve and top with Pecorino Romano cheese.