30 MINUTES OR LESS
Bow Tie Pasta with Sausage & Escarole 5
P r e p 1 5 m i n
C o o k 1 2 m i n
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Ser ves 6
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 .
6 oz bow tie pasta (about 3 cups) 1 tsp olive oil 8 oz hot Italian turkey sausages, casings removed 1 small onion, chopped 8 cups coarsely chopped escarole (from about 1 head) ¾ cup chicken stock 4 medium garlic cloves, sliced 1 (14.5-oz) can diced fire-roasted tomatoes 1 tsp crushed red pepper (or to taste) ¼ cup grated Parmesan
TEST KITCHEN TIP
160
Easy Ever yday Cooking
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. Per serving (1½ cups pasta-vegetable mixture and 2 tsp cheese): 218 Cal, 6 g Total Fat, 2 g Sat Fat, 614 mg Sod, 29 g Total Carb, 3 g Sugar, 4 g Fib, 14 g Prot.
Spoon this sausage and escarole combo on top of cooked instant polenta, quinoa, farro—or any grain for that matter.
