Bow Tie Pasta with Sausage & Escarole

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5 Prep 15 min Cook 12 min Serves 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 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.

TEST KITCHEN TIP

Spoon this sausage and escarole combo on top of cooked instant polenta, quinoa, farro—or any grain for that matter.