Penne With Italian Sausage and Cabbage

In a large pot, cook pasta according to directions. While cooking, prepare sausage: remove from casing and crumble (I pulsed mine in a food processor). In a deep pan or pot, steam cabbage with just enough water to cover the bottom. Cook until all water has been absorbed. To the cabbage, add olive oil, sausage, and garlic. Cook over medium-low heat for 3-4 minutes, then salt lightly. Drain pasta, then add back to the pot and toss with pasta sauce. Stir in half of the sausage and cabbage and salt to taste (this will vary, depending upon how salty your jarred sauce is). Serve in shallow bowls, topped with another spoonful of sausage and cabbage, then parmesan.