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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.1 Kcal (1537 kJ) | ||
| Calories from fat | 232.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.87g | 40% | |
|---|---|---|---|
| Cholesterol | 36.48mg | 12% | |
| Sodium | 1056.07mg | 44% | |
| Potassium | 387.51mg | 8% | |
| Total Carbs | 10.73g | 4% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 17.87g | 36% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 0.6mg | 3% | |
| Calcium | 381.4mg | 38% | |
| Amount Per 100 g | |||
| Calories | 108.05 Kcal (452 kJ) | ||
| Calories from fat | 68.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 40% | |
|---|---|---|---|
| Cholesterol | 10.74mg | 12% | |
| Sodium | 310.83mg | 44% | |
| Potassium | 114.06mg | 8% | |
| Total Carbs | 3.16g | 4% | |
| Sugars | 0.92g | 12% | |
| Dietary Fiber | 0.81g | 11% | |
| Protein | 5.26g | 36% | |
| Vitamin C | 2.9mg | 16% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 0.2mg | 3% | |
| Calcium | 112.3mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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