1 lb. spaghetti, uncooked
1 lb. bulk pork sausage
4 c. thinly sliced cabbage
1 med. onion, cut into wedges
1 med. apple, cut into wedges
1 clove garlic, minced
1 tsp. salt
1 (2 oz.) jar sliced pimentos, drained
1/4 tsp. crushed red pepper
1/4 tsp. ground sage
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. shredded Cheddar cheese

Prepare spaghetti according to package; drain. In a large skillet cook sausage, drain and reserve 2 tablespoons drippings. To wok, add: drippings, cabbage, onion, apple and garlic.

Stir fry just until tender. Add next 4 ingredients. Add spaghetti and meat. Cook and stir until hot. Remove from heat. Add cheeses. Toss to mix. Arrange on warm platter; garnish as desired. Serve immediately.