An easy weeknight dinner that comes together fast. The homemade sauce can be made in the time it takes to boil the water and cook the pasta.
- 6 oz uncooked pasta, bowties (about 3 cups)
- 1/4 tsp table salt, for cooking pasta
- 1 tsp olive oil
- 8 oz uncooked turkey sausage(s), hot Italian variety, casings removed
- 1 small uncooked onion(s), chopped
- 4 clove(s) (medium) garlic clove(s), sliced
- 8 cup(s) escarole, roughly chopped in bite-size pieces (about 1 head)
- 3/4 cup(s) canned chicken broth
- 14 1/2 oz canned diced tomatoes, fire-roasted
- 1 tsp crushed red pepper flakes, or to taste
- 1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
- Cook pasta in lightly salted water according to package directions; drain pasta and return to pot.
- 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.
- 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.
- Spoon sauce over pasta; toss to coat. Sprinkle with cheese; sprinkle with red pepper flakes (if desired). Yields about 1 1/2 cups pasta-vegetable mixture and 2 teaspoons cheese per serving.