Photo of Bowtie pasta with sausage and escarole by WW

Bowtie pasta with sausage and escarole

Total Time
30 min
15 min
15 min
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.


Uncooked pasta

6 oz, bowties (about 3 cups)

Table salt

¼ tsp(s), for cooking pasta

Olive oil

1 tsp(s)

Uncooked turkey sausage(s)

8 oz, hot Italian variety, casings removed


1 small, chopped


8 cup(s), roughly chopped in bite-size pieces (from about 1 head)

Canned chicken broth

¾ cup(s)


4 large clove(s), 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


  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