Photo of Bowtie pasta with sausage and escarole by WW

Bowtie pasta with sausage and escarole

SmartPoints® value per serving
Total Time
27 min
15 min
12 min
This easy weeknight dinner comes together fast. The homemade sauce can be made in the time it takes to boil the water and cook the pasta. Escarole is a type endive or chicory with sturdy, wide green leaves that have slightly furled edges. It has a mild, pleasingly bitter flavor. It is delicious raw or cooked. You can substitute other varieties of endive, such as frisee (also called curly endive) or radicchio for the escarole. You can store escarole wrapped in a paper towel inside a plastic bag in the refrigerator for several days before it begins to wilt.


Uncooked pasta

6 oz, bowties (about 3 cups)

Table salt

¼ tsp, for cooking pasta

Olive oil

1 tsp

Uncooked turkey sausage(s)

8 oz, hot Italian variety, casings removed

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

4 medium clove(s), sliced


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

Canned chicken broth

¾ cup(s)

Canned diced tomatoes

14½ oz, fire-roasted

Crushed red pepper flakes

1 tsp, or to taste

Grated Parmesan cheese

¼ cup(s), Parmigiano-Reggiano recommended


  1. Cook pasta in lightly salted water according to package directions; drain pasta and return to pot.
  2. 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.
  3. 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.
  4. Spoon sauce over pasta; toss to coat. Sprinkle with cheese; sprinkle with red pepper flakes (if desired).
  5. Serving size: 1 1/2 c pasta-vegetable mixture and 2 tsp cheese