• 2 pounds Rao’s Homemade® Fusilli
  • 1 head of Savoy Cabbage, cored, blanched and shredded
  • 3 sausages – 1 hot, 2 sweet
  • 2 24-ounce 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


  • 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.

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