Instructions: Prick sausages all over with tines of a fork. Place sausages and salt pork in a saucepan with 2 quarts of water. Bring to a boil and cook 5 minutes over medium heat; drain. Cut sausages in thirds. Cut salt pork into 1/4- to 1/2 inch dice. In a large pot, heat oil over medium heat. Add salt pork, garlic, onion, celery, and carrots. Cook 5 minutes or until onion is soft. Add broth and tomatoes; bring to a boil. Add cabbage, escarole, and sausages. Cook 20 minutes or until vegetables are tender. Add pasta. Simmer 2 minutes. Season with salt and pepper to taste. Serve with hot red pepper flakes and Romano cheese on the side.

Serves 6 to 8.

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