Bowtie Pasta with Sausage and Escarole

Bowtie Pasta with Sausage and Escarole

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.
Serve: 6

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