Directions:
- Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes.
- 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.
- Ladle out 1/2 cup cooking water; reserve.
- Drain pasta shells; return to pot.
- Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
- Add sausage; saute until cooked through, breaking up with fork, about 5 minutes.
- Add remaining olive oil, onion, and fennel seeds; saute until onion is almost tender, about 6 minutes.
- Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes.
- Season with salt and pepper.
- Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.
- That's it!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.45 Kcal (1442 kJ) | ||
| Calories from fat | 242.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.95g | 41% | |
|---|---|---|---|
| Cholesterol | 56.24mg | 19% | |
| Sodium | 1057.4mg | 44% | |
| Potassium | 603.57mg | 13% | |
| Total Carbs | 14.08g | 5% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 12.52g | 25% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 139.3 Kcal (583 kJ) | ||
| Calories from fat | 98.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 41% | |
|---|---|---|---|
| Cholesterol | 22.74mg | 19% | |
| Sodium | 427.64mg | 44% | |
| Potassium | 244.1mg | 13% | |
| Total Carbs | 5.7g | 5% | |
| Sugars | 1.28g | 13% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 5.06g | 25% | |
| Vitamin C | 2.3mg | 9% | |
| Iron | 0.5mg | 7% | |
| Calcium | 24.6mg | 6% | |
* 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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