Buca Di Beppo Penne Calabrese - Restaurant Recipes - Recipes for Restaurant

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Recipe for Buca Di Beppo Penne Calabrese from the Restaurant section.

Buca di Beppo Penne Calabrese

Source: Into the Sauce, From Our Cucina to Your Kitchen

Serving size: 4

1/4 cup olive oil
1/2 pound Italian bulk sausage
3 large garlic cloves, sliced
2 medium bunches escarole, chopped
2 large fresh tomatoes, diced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chicken stock
1 pound penne
1/4 cup Pecorino Romano cheese, grated
1 cup ricotta salata cheese, diced in 1/4-inch cubes*

* This is a hard, aged version of ricotta cheese.

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. Saut? 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.



We hope you enjoy your freshly made Buca Di Beppo Penne Calabrese. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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