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.