1/2 lb. uncooked spaghetti
1 lb. pork sausage
4 c. thinly sliced cabbage
1 med. onion, sliced
1 med. apple, cut into chunks
1 clove garlic, minced
1 tsp. salt
2 oz. jar sliced pimentos, drained
1/4 tsp. crushed red pepper
1 1/2 c. Monterey Jack cheese
1 1/2 c. cheddar cheese

Prepare spaghetti according to package directions; drain. In large skillet, cook sausage until no longer pink. Drain, reserving 2 tablespoons drippings. Add cabbage, onion, apple and garlic. Stir fry just until tender. Stir in salt and pimentos. Add spaghetti. Cook and stir until hot. Remove from heat. Add cheeses and toss. Arrange on warm platter. Serve immediately. Refrigerate leftovers. Makes 4 to 6 servings.