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Bowtie Pasta with Sausage and Escarole


5 Points

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  • 6 oz uncooked pasta, bowties (about 3 cups) (18 Points)
  • 1/4 tsp table salt, for cooking pasta (0 Points)
  • 1 tsp olive oil (1 Points)
  • 8 oz uncooked turkeys sausage(s), hot Italian variety, casings removed (8 Points)
  • 1 small uncooked onion(s), chopped (0 Points)
  • 4 clove(s), medium garlic clove(s), sliced (0 Points)
  • 8 cup(s) escarole, roughly chopped in bite-size pieces (about 1 head) (0 Points)
  • 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



Step 1

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).

Serving size: 1 1/2 c pasta-vegetable mixture and 2 tsp cheese


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