Parmigiano-Reggiano or pecorino or a combination
1. In a 2- to 3-quart saucepan or casserole, over medium-low
heat, combine the oil and the garlic. Cook the garlic, pressing
it into the oil a couple of times to release its flavor, until
it barely begins to color on both sides. Remove the garlic.
2. Add the sausage, raise the heat slightly, and, with
the edge of a wooden spoon, break up the meat into small pieces.
This gets easier as the meat cooks. Continue to cook and break
up the meat until it begins to brown, in 3 or 4 minutes.
3. Add the cabbage and mix well. Cook, uncovered, about
3 minutes, mixing occasionally. The cabbage should be wilted.
(It will probably not be necessary to add salt or pepper because
the sausage is well seasoned.)
4. Dissolve the tomato paste in the water and add it
to the cabbage. Mix well, cover, and cook gently for 15 minutes,
until the cabbage is tender.
5. Cook the spaghetti until al dente in plenty of boiling,
6. Toss the pasta with the sauce and serve immediately.
Pass the grated cheese.