(adapted from Williams-Sonoma)
6 T. extra virgin olive oil
1 large onion, chopped
2 large cloves garlic, minced
1 lb. green, red, or Savoy cabbage, trimmed and cut into julienne strips
10 oz. ripe plum tomatoes, peeled and chopped, or 1 large can plum tomatoes, drained and chopped
salt and freshly ground pepper
10 oz. chicken sausage, crumbled
1 lb. fusilli or other corkscrew-shaped pasta
grated Parmesan cheese, to taste
red pepper flakes, to taste
In large frying pan, heat 3 T. olive oil over medium heat.
Add onion and sauté, stirring frequently, until lightly golden, about 3 minutes.
Add garlic and sauté about 30 seconds.
Add cabbage and continue sautéing for 2 minutes.
Add tomatoes, and season to taste with salt and pepper.
Stir well, cover pan with lid slightly ajar, and simmer over low heat, stirring occasionally until the liquid evaporates, about 40 minutes.
In small frying pan, heat remaining 3 T. olive oil over medium heat.
Add sausage and cook, stirring occasionally until lightly browned, about 6 minutes.
Meanwhile, bring 5 quarts of salted water to boil.
Add fusilli and cook until al dente.
Drain pasta and arrange on warm platter.
Pour cabbage sauce over pasta and toss well.
Sprinkle with crumbled sausage, Parmesan cheese, and red pepper flakes.