Directions

• Step 1 Equipment. 2 largest cooking pans (for sauce), Large pasta cooking pot (I have one that the strainer is nested inside the pot during cooking, so I can just lift the strainer out when the pasta is done), Three large bowls, Heavy long handled spoons for stirring, Large slotted spoon, One quart Pyrex measuring cup, Aluminum foil
• Step 2 The sauce. In your largest, widest pot, coat the bottom of the pot with olive oil. About one cup.
• Step 3 I like to make the sausage into bite sized balls- if my husband is helping, he will squeeze the sausage out of the casing and roll perfectly shaped large marble sized bites. Gorgeous and totally appreciated, but not my style. I slice the casings, break off bite-sized pieces and place them in the pan. In pan one start with aprox 10 pounds of meat, fire up your burner to medium high and start to cook, stirring often, until meat is cooked through, no pink when broken into. Second pan, do the same. Once cooked, use slotted spoon to move all sausage to one large bowl. Reserve oil in bottom of pans for sautéing the cabbage.
• Step 4 Slice cabbage thin. Divide between two pans and set on low, cover. Stir occasionally, add extra olive oil if it begins to stick. Replace lid. Cook till wilted.
• Step 5 Add tomatoes, garlic, and sausage to wilted cabbage, cook between a simmer and low boil, covered for one to two hours.
• Step 6 Heat H2o in your pasta cooking pot till boiling. Cook pasta in two pound batches as directed on pasta package. Pour cooked, strained pasta into large bowls and stir in one cup cabbage, sausage, tomato sauce. This will keep the pasta from sticking as you add more pasta until all cooked.
• Step 7 I keep sauce warm, simmering, on one or two burners as I am cooking the pasta. When all pasta is cooked and you are ready to transport of serve, divide sauce between two large bowls of cooked pasta and one of your large pots. Cover with aluminum foil until ready to serve.