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    You are in: Home / Recipes / Pasta Shells With Escarole, Sausage, and Cheese Recipe
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    Pasta Shells With Escarole, Sausage, and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Phil Franco's Note:

    Conchiglie con Scarola, Salsiccia e Formaggio

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes.
    2. 2
      Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until 'al dente', stirring occasionally.
    3. 3
      Ladle out 1/2 cup cooking water; reserve.
    4. 4
      Drain pasta shells; return to pot.
    5. 5
      Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
    6. 6
      Add sausage; saute until cooked through, breaking up with fork, about 5 minutes.
    7. 7
      Add remaining olive oil, onion, and fennel seeds; saute until onion is almost tender, about 6 minutes.
    8. 8
      Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes.
    9. 9
      Season with salt and pepper.
    10. 10
      Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.
    11. 11
      That's it!

    Ratings & Reviews:

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    Nutritional Facts for Pasta Shells With Escarole, Sausage, and Cheese

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.3
     
    Calories from Fat 105
    26%
    Total Fat 11.7 g
    18%
    Saturated Fat 3.1 g
    15%
    Cholesterol 21.4 mg
    7%
    Sodium 486.4 mg
    20%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 6.0 g
    24%
    Sugars 4.2 g
    17%
    Protein 21.0 g
    42%

    The following items or measurements are not included:

    pecorino romano cheese

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