5

Bow Tie Pasta with Sausage and Escarole

Total Time
18 min
Prep
5 min
Cook
13 min
Serves
6
Difficulty
Easy
tk
Ingredients

uncooked bow tie pasta

6 oz, (about 6 cups)

olive oil

1 tsp

uncooked turkey sausage(s)

½ pound(s), Italian, casings removed

uncooked onion(s)

1 small, chopped

escarole

8 cup(s), chopped

reduced-sodium chicken broth

¾ cup(s)

garlic clove(s)

4 medium clove(s), thinly sliced

canned diced tomatoes

14½ oz, fire-roasted

red pepper flakes

¼ tsp

grated Parmigiano-Reggiano

¼ cup(s)

Instructions

  1. Cook pasta according to package directions. Transfer to serving bowl and keep warm.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add sausage and onion and cook, breaking sausage apart with wooden spoon, until sausage is lightly browned, about 5 minutes.
  3. Add escarole, broth, and garlic to skillet and cook, stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes and cook until heated through, about 1 minute.
  4. Add sausage mixture to pasta and toss to combine. Sprinkle with Parmigiano-Reggiano.
  5. Serving size: 1½ cups pasta mixture and 2 teaspoons cheese
Notes
Fire-roasted tomatoes are cooked over an open fire to add a touch of smokiness. Use them in pasta dishes, such as this, sauces, or soups to add another layer of flavor to the dish.

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