Photo of Bow Tie Pasta with Sausage & Escarole by WW

Bow Tie Pasta with Sausage & Escarole

PersonalPoints™ 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


8 cup(s), roughly chopped in bite-size pieces (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 over medium-high heat, warm the oil. Cook the sausage and onion, breaking up the sausage as it cooks, until the sausage is 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 flakes; cook, stirring, until heated through, about 1 minute.
  4. Spoon the sauce over the pasta; toss to coat. Sprinkle with the cheese.
  5. Serving size: 1 1/2 c pasta-vegetable mixture and 2 tsp cheese