Buca Di Beppo Penne Calabrese
This came from Into the Sauce, From Our Cucina to Your Kitchen
INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 1⁄2lb italian bulk sausage
- 3
- 2
- 2
- 1⁄4teaspoon crushed red pepper flakes
- 1⁄4teaspoon salt
- 1cup chicken stock
- 1lb penne
- 1⁄4
- 1
DIRECTIONS
- In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saute for a few minutes. Add chicken stock. Cook for about 15 minutes.
- Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
- Serve immediately.