Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Penne Calabrese

This dish from Buca di Beppo features Italian bulk sausage and dark leafy greens with a touch of red pepper flakes over pasta is sure to be a winner at your house. Read on to learn how to make this dish at home in your kitchen.


  • 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


  1. In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks.
  2. Add the garlic and cook until golden brown.
  3. Add escarole, tomatoes, crushed red pepper flakes and salt. Sauté for a few minutes.
  4. Add chicken stock. Cook for about 15 minutes.
  5. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet.
  6. Sprinkle with cheese and toss well.
  7. Place on a serving platter and garnish with ricotta salata cheese.

Serves 4

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