CNYEats A Taste of Utica Penne Calabrese

by Joanne on September 3, 2011

Does it get any more classic Utica Italian than this recipe? I think not.  Thanks to Hj, we all can enjoy a simple, aromatic, tasty meal in traditional Utica style.


Page 132 of A Taste of Utica

taste book examiner

Penne Calabrese


Serves 4


  • 1/4 cup olive oil
  • 1/2 lb Italian bulk sausage (*I used Italian turkey sausage for my meat eaters and Italian Vegetarian sausage sub for me)
  • 3 large garlic cloves, sliced
  • 2 medium bunches of escarole, chopped
  • 2 large fresh tomatoes,diced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1 cup chicken stock  (* “No-Chicken” stock for vegetarians, or vegetable stock)
  • 1 lb penne
  • 1/4 cup Pecorino Romano cheese, grated
  • 1 cup ricotta salata cheese, diced in 1/4 inch cubes (this is a hard version of aged ricotta)

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.  Sauté 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 serving platter and garnish with ricotta salata cheese. Serve immediately.


Everyone loved this dish. So tasty and so easy.

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  • At 2011.09.04 11:24, Bela said:

    Love the greens in there, is escarole like Swiss chard?.. Not sure I’ve seen escarole before.

    • At 2011.09.05 19:24, Joanne said:

      Escarole isn’t quite as bitter as chard and it doesn’t get as soft when it cooks down. It’s my favorite cooked green.

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