Cabbage Spaghetti

Cook Time: 25 minutes

Prep Time: five minutes

Total Time: 30 minutes

Ingredients:

three Tablespoons extra-virgin olive oil
two cloves garlic, lightly smashed
1/2 pound sweet Italian sausage, removed from its casing
1/2 medium head green or Savoy cabbage (about one pound), cored & thinly sliced
one Tablespoon tomato paste
1/2 cup water
one pound pasta or macaroni
Grated Parmigiano-Reggiano or pecorino or a combination

Preparation:

In a 2- to 3-quart saucepan or casserole, over medium-low heat, combine the oil & the garlic. Cook the garlic, pressing it in to the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.

Add the cabbage & mix well. Cook, uncovered, about three minutes, mixing occasionally. The cabbage ought to be wilted. (It will probably not be necessary to add salt or pepper because the sausage is well seasoned.)

Add the sausage, raise the heat slightly, &, with the fringe of a wooden spoon, break up the meat in to little pieces. This gets simpler as the meat cooks. Continue to cook & break up the meat until it begins to brown, in three or four minutes.

Cook the pasta until al dente in lots of boiling, salted water.

Dissolve the tomato paste in the water & add it to the cabbage. Mix well, cover, & cook gently for 15 minutes, until the cabbage is tender.

Toss the pasta with the sauce & serve immediately. Pass the grated cheese.

Yield: five to 6 servings