Fusilli with Sausage and Cabbage
Braised cabbage and Italian sausage pair up beautifully in this rustic and hearty pasta recipe from the Calabria region of Italy. Let our homemade tomato sauce and fusilli mingle with the sweet and spicy flavors. Guaranteed to be your go-to easy dinner when it’s cold outside.
1 head of Savoy Cabbage, cored, blanched and shredded
3 sausage links, 1 hot, 2 sweet
2 24 oz. jars of Rao’s Homemade® Tomato Basil 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
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 until al dente or according to packaging directions.
Add the Rao’s Homemade® Tomato Basil Sauce to the sausage and cabbage.
Mix together the sauce, sausage and cabbage. Reduce the flame and simmer the mixture.
Once the 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.