Bowtie pasta with sausage and escarole
6 oz, (about 3 cups)
¼ tsp(s), for cooking pasta
Uncooked turkey sausage(s)
8 oz, hot Italian variety, casings removed
1 small, chopped
4 clove(s), medium, sliced
8 cup(s), roughly chopped in bite-size pieces (about 1 head)
Canned chicken broth
Canned diced tomatoes
Crushed red pepper flakes
1 tsp(s), or to taste
Grated Parmesan cheese
¼ oz, Parmigiano-Reggiano recommended
- Cook pasta in lightly salted water according to package directions; drain pasta and return to pot.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion; cook, breaking up sausage as it cooks, until sausage is lightly browned, about 5 minutes.
- Add garlic, escarole and broth to skillet; cook, stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes; cook until heated through, about 1 minute.
- Spoon sauce over pasta; toss to coat. Sprinkle with cheese; sprinkle with red pepper flakes (if desired). Yields about 375 ml (1 1/2 cups) pasta-vegetable mixture and 10 ml (2 teaspoons) cheese per serving.