Name: Penne with Cabbage, Sausage And Marinara Sauce
Ingredients: 1/4 c Olive oil; 4 Cloves garlic; peeled and mashed; 1 lb Italian sausage; cut into bite-size; ; pieces; 1 lb Savoy cabbage; cooked and chopped; ; into bite-size; ; pieces; Salt and pepper; (to taste); 3 c Marinara Sauce; 1 lb Penne; Freshly grated Pecorino Romano cheese; optional; Marinara Sauce; Two; (28-ounce) cans; ; imported Italian; ; plum tomatoes with; ; basil (preferably; ; those labeled; ; &#0147;San; ; Marzano&#0148;); 1/4 c Fine-quality olive oil; 2 oz Fatback or salt pork; optional; 3 tb Minced onion; 2 Garlic cloves; peeled and minced; Salt and pepper; (to taste); 6 Leaves fresh basil; torn, optional; 1 Pinches dried oregano

We feel sure that the weakness in the spiritual life of many churches is to be traced to an inefficient prayer-meeting, or the absence of meetings for prayer. Daily matins and evensong, even when reverent and without the unseemly haste which is so often associated with them, cannot take the place of less formal gatherings for prayer, in which everyone may take part. Can we not make the weekly prayer-meeting a live thing and a living force?

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Italian	Gma5	1	servings

INGREDIENTS

1/4	c	Olive oil
4		Cloves garlic; peeled and mashed
1	lb	Italian sausage; cut into bite-size
		; pieces
1	lb	Savoy cabbage; cooked and chopped
		; into bite-size
		; pieces
		Salt and pepper; (to taste)
3	c	Marinara Sauce
1	lb	Penne
		Freshly grated Pecorino Romano cheese; optional
		Marinara Sauce
		Two; (28-ounce) cans
		; imported Italian
		; plum tomatoes with
		; basil (preferably
		; those labeled
		; San
		; Marzano)
1/4	c	Fine-quality olive oil
2	oz	Fatback or salt pork; optional
3	tb	Minced onion
2		Garlic cloves; peeled and minced
		Salt and pepper; (to taste)
6		Leaves fresh basil; torn, optional
1		Pinches dried oregano

INSTRUCTIONS

1. Heat oil and garlic in a large saute pan over medium heat. Add sausage,
and saute until meat is cooked.
2. Add cabbage, and salt and pepper to taste, and saute for an additional
1-2 minutes. Stir in Marinara Sauce, and cook for 3-5 minutes, until
flavors have blended.
3. Meanwhile, cook penne in a large, deep pot in rapidly boiling salted
water until al dente.
4. Drain pasta, and return it to the pot with 1/2 cup of sauce. Stir for
one minute over high heat, then place sauced pasta on serving platter and
pour remaining sauce on top. Serve with a sprinkle of Pecorino Romano
cheese, if desired.
Yields: 4 servings.
Marinara Sauce
1. Remove tomatoes from the can, reserving the juice in which they are
packed. Using your hands, crush the tomatoes, gently remove and discard the
hard core from the stem end, and remove and discard any skin and tough
membrane. Set aside.
2. Put oil in a large, nonreactive saucepan over medium-low heat. If using
fatback, cut it into small pieces and add to the pan. Saute for about 5
minutes or until all fat has been rendered. Remove and discard fatback.
3. Then add onion. Saute for 3 minutes or until translucent and just
beginning to brown. Stir in garlic and saute for 30 seconds or until just
softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring
to a boil. Immediately reduce heat to a very low simmer and cook for about
1 hour or until flavors have combined and sauce is slightly thickened. (If
you prefer a thicker sauce, cook for an additional 15 minutes).
4. Stir in basil, oregano, and pepper, and cook for an additional minute.
Remove from heat and serve.
Yields: Approximately 7 cups
Converted by MC_Buster.
NOTES : From Rao's Restaurant
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”