Recipes | Farm & Larder

Ingredients

• 2 tablespoons plus 1 teaspoon balsamic vinegar
• ⅓ cup golden raisins
• 3 garlic cloves, peeled
• 4 tablespoons capers, rinsed and drained
• 1 cup lightly packed Italian parsley leaves
• ⅓ cup olive oil
• Sea salt
• 8 cups thinly sliced red cabbage (about 1/2 large head)
• ¼ cup chopped Italian parsley
• 2 tablespoons drained capers
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon minced garlic
• 1 pound rigatoni pasta
• 1 jar Nonna Pat’s marinara sauce
• 1 pound chicken Italian sausage
• ¼ cup olives, pitted and sliced (optional)
• 2-3 tablespoons capers, rinsed
• 1 tablespoon butter
• 2 tablespoons freshly-chopped parsley
• Freshly-grated Grana cheese, for serving