Photo of Bow Tie Pasta with Sausage & Escarole by WW

Bow Tie Pasta with Sausage & Escarole

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
In the time it takes to cook the pasta, you can whip up this savory sauce with sausage and escarole, a type of endive with a mild, pleasingly bitter flavor. 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, for cooking the pasta

Olive oil

1 tsp

Uncooked turkey sausage(s)

8 oz, hot Italian variety, casings removed

Uncooked onion(s)

1 small, chopped


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

Canned chicken broth

¾ cup(s)

Garlic clove(s)

4 medium clove(s), sliced

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. 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