• 1 lb. Rao’s Penne Pasta
• 1 jar of Rao’s Homemade Marinara Sauce
• 1/4 cup of Rao’s Extra Virgin Olive Oil
• 4 cloves garlic, peeled and mashed
• 1 pound Italian sausage, cut into bite-sized pieces
• 1 pound savoy cabbage, cooked and chopped into bite-sized pieces
• Salt and Pepper to taste
• Freshly grated Pecorino Romano cheese (optional)

Heat  Rao’s Extra Virgin Olive Oil and garlic in a large sauté pan over medium heat.  Add sausage, and sauté until meat is cooked.

Add cabbage, salt and pepper to taste, and sauté for an additional 1-2 minutes.  Stir in 3 cups of Rao’s Marinara Sauce, and cook for 3-5 minutes, until flavors have blended.

Meanwhile, cook Rao’s Penne pasta in a large pot of rapidly boiling salted water until al dente. Drain pasta and return to the pot with ½ cup of sauce.  Stir for one minute over high heat.  Place on a serving platter and pour remaining sauce on top.  Sprinkle with Pecorino Romano cheese, if desired.