Bowtie pasta with sausage and escarole
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
In the time it takes to cook the pasta, you can whip up this savoury sauce with sausage and escarole, a type of endive with a mild, pleasingly bitter flavour. We love how the pasta shape cradles the meat, so you get a bite in every forkful. Spoon this sausage and escarole combo on top of cooked instant polenta, quinoa, farro—or any grain for that matter.
Ingredients
Uncooked pasta
6 oz, bowties (about 3 cups)
Table salt
¼ tsp(s), for cooking pasta
Olive oil
1 tsp(s)
Uncooked turkey sausage
8 oz, hot Italian variety, casings removed
Onion
1 small, chopped
Escarole
8 cup(s), roughly chopped in bite-size pieces (from about 1 head)
Chicken broth
¾ cup(s)
Garlic
4 clove(s), large, sliced
Canned diced tomatoes
14½ oz, fire-roasted variety
Crushed red pepper flakes
1 tsp(s), or to taste
Grated Parmesan cheese
¼ cup(s), Parmigiano-Reggiano recommended
Instructions
1
In a pot of lightly salted water, cook the pasta according to the package directions. Drain the pasta and return to the pot.
2
Meanwhile, in a large nonstick skillet, heat the oil over medium-high. Add the sausages and onion and cook, breaking up the meat with a wooden spoon, until lightly browned, about 5 minutes.
3
Add the escarole, stock, and garlic; cook, stirring often, until the escarole is tender, about 5 minutes. Stir in the tomatoes and red pepper; cook, stirring, until heated through, about 1 minute.
4
Spoon the sauce over the pasta and toss to coat. Sprinkle with the cheese.
5
Serving size: 1½ cups pasta-vegetable mixture and 2 tsp cheese
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