1 (16 ounce) bottle spaghetti sauce
2 tablespoons olive oil
1 1/2 pounds Italian sausage, cut in 1 inch pieces
1 medium head cabbage
3 large tomatoes, scrubbed
1 pound bacon, slice in half
7 cloves garlic, minced
1 pound anchovies, cut into 1 inch chunks
4 willows, thinly sliced
1 (6 1/2 pound) can black beans, cooked
In a large saucepan over medium heat, heat the olive oil, stirring occasionally, until golden brown. Place sausage into the pot; pull the skin from each piece and brown in oil. Drain well onto paper towels.
Remove sausage from pot and set aside.
Break pieces of the cabbage into the pan as well. When they are cool enough to handle, scoop out the back half and discard. Discard the stem and leafy parts of the green onion. Mix in the tomato paste, vinegar, green onion seeds, black beans, anchovies, basil, bay leaves, paprika and parsley. Cook over medium heat until vegetables are golden.
Stir the broth through the skin of the sausage; cook well to cover. Return this mixture to the pot and heat just to a simmer over medium heat for about 30 minutes, until the mushrooms are tender. Blend in the pasta; season with salt and pepper. When they are cooked you can squeeze the preserves into the pot and bring to a boil. Cook for another 5 minutes to chance more browning. Stirring well, cook and stir about 15 minutes more before returning to the pan while continuing to cook in remaining olive oil. Simmer and stir until the pasta is tender.
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