Rao's at home!

Recently, Brad and I had the pleasure of having dinner at Rao's of New York, a virtually impossible reservation to come by. Rao's, for those unfamiliar with the iconic East Harlem establishment, has been around for over a hundred years, serving out traditional Italian fare. The restaurant is tiny to say the least, with only 10 tables, all of which sit one party a night. When you get a reservation at Rao's it doesn't come with a particular time. You show up when you like, and leave when you like. The staff is incredibly friendly, treating every one that walks through the door with the same kind of hospitality one would extend in their own home. Reservations are made literally months in advance and are extended only to a very few lucky individuals.

One of our good friends is one of those lucky people, and invited Brad and myself, along with a few other friends to join him at his treasured table. Now, Brad has been to Rao's a few times before thanks to some work connections, so I have been left at home to sulk and pout. The very first time he went, he brought me back the Rao's cookbook as a sort of consolation prize and his ticket back into the house. It is filled with a number of delicious looking pastas, meats and vegetables, and I had marked a number to cook before going there myself. After eating there though, that list has grown exponentially. We tried so many wonderful dishes, I simply can't wait to see if they will translate onto our own table as well.

This sausage, cabbage and penne dish was the first on my list. It was delicious at the restaurant, and came out exactly how we remembered it. It is simple in concept, but the homemade marinara sauce, which requires hand crushing and treatment of tomatoes and a watchful eye as the sauce bubbles and thickens away, paired with the savory sausage and unique flavor of the cabbage makes for a very memorable dish. It's like taking your average pasta and completely amping it up. And I can't say enough about the sauce. Let's just say I now understand why so many people are completely appalled by the idea of canned versions.

Not everyone can go to Rao's, but it's so nice to know that their signature dishes are just a few ingredients and a little bit of time away from being on your own table.

I also want to extend a huge "Thank-you!" to Lori of Lori's Story and Southern Delights, for this award. So sweet of you!

This award is for very creative blogs, so I would like to pass it along to Janna of Honeyed Hashette. I've just recently found Janna's site and she is always full of creative and completely delicious looking goodies. Not to mention that she is a fellow Aussie puppy lover. Please go check out her site!

Rao's Marinara Sauce

Courtesy of Rao's Cookbook

2 28-ounce cans imported Italian plum tomatoes with juice (I used Rao's brand)

1/4 olive oil

3 tablespoons minced onion

2 garlic cloves, minced

salt

6 fresh basil leaves, torn

pinch dried oregano

pepper

• Using your hands, crush the canned tomatoes removing any hard core or skin, and set aside along with juice.
• Heat oil in a large saucepan over medium-low heat and saute onions for 3 minutes, or until translucent.
• Stir in garlic and cook for 30 seconds.
• Add tomatoes, juice and salt to taste.
• Raise heat and bring to a boil.
• Immediately lower heat to a low simmer and cook for 1 hour to 1 hour and 15 minutes (sauce will thicken the longer it cooks).
• Stir in basil, oregano and pepper to taste, cook for an additional minute, then remove from heat and serve.

Penne with Cabbage, Sausage and Marinara

1/4 cup olive oil

4 cloves garlic, minced

1 pound Italian sausage meat, cut into bite sized pieces or taken out of casings

1 pound cooked savoy cabbage, cut into bite sized pieces

salt and pepper

marinara sauce

1 pound penne

Pecorino Romano cheese

• Place cabbage in a large saucepan and cover by 2-inches with cold water.
• Bring water to a boil, then lower and simmer cabbage for 5 minutes.
• Place cabbage under cold water to stop the cooking.
• Drain cabbage well on paper towels and set aside.
• In a large saute pan, heat oil and garlic over medium heat.
• Add sausage and cook through.
• Add cabbage and salt and pepper to taste, and cook for 1-2 minutes.
• Meanwhile cook penne until al dente.
• Add pasta and sauce to sausage mixture and cook for a few minutes, until flavors are combined.
• Remove from heat and serve. Top with cheese if desired.