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The Boston Globe

Food & dining

Recipe for orecchiette with cabbage and sausage

Serves 4

Salt and black pepper, to taste
1 pound orecchiette
(ear-shaped pasta)
4 tablespoons olive oil
¾ pound fresh Italian pork, chicken, or turkey sausage, removed from the casing
3 cloves garlic, chopped
¼ teaspoon crushed red
pepper
½ large head green cabbage, cut into wedges, cored, and thinly sliced
¼ cup white wine
½ cup freshly grated Parmesan (for sprinkling)

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