Penne with Cabbage and Sausage
Originally from Calabria, this dish is now a Rao's Restaurant standard.
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Cooking tools:
- Pot
- Saute pan
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Serving platter
- Stove
- Spoon
- Grater
- Measuring cup
- Paper towel
- Tongs
- Slotted spoon
Ingredients
- 1 small savoy cabbage (about 1 lb.), cut into 6 pieces
- 1⁄4 cup extra-virgin olive oil
- 4 cloves garlic, peeled and mashed
- 1 lb. Italian sausage, casings removed, cut into small pieces
- Salt
- freshly ground black pepper
- 3 cups warm Marinara Sauce
- 1 lb. penne pasta
- Freshly grated pecorino romano
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