Bowtie Pasta with Sausage and Escarole
Sausage, greens, and pasta are a classic combo, and nobody will guess that this one is so light on Points® — thanks to all the veggies — and so light on prep time! Finish with parmigiano-reggiano and enjoy just a hint of spice from the red pepper flakes.
Bow-Tie Pasta With Sausage and Escarole
INGREDIENTS
- 6 ounces uncooked pasta, bow-ties (about 3 cups)
- 1/4 teaspoon table salt, for cooking pasta
- 1 teaspoon olive oil
- 8 ounces uncooked turkey sausages, hot Italian variety, casings removed
- 1 small uncooked onion, chopped
- 4 medium garlic cloves, sliced
- 8 cups (about 1 head) escarole, roughly chopped into bite-size pieces
- 3/4 cup canned chicken broth
- 14 1/2 ounces canned diced tomatoes, fire-roasted
- 1 teaspoon crushed red pepper flakes, or to taste
- 1/4 cup grated parmesan cheese, parmigiano-reggiano recommended
INSTRUCTIONS
Cook pasta in lightly salted water according to package directions, then drain and return to pot.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion and cook, breaking up sausage, 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, then cook until heated through, about 1 minute.
Spoon sauce over pasta and toss to coat. Sprinkle with cheese and red pepper flakes (if desired).