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

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