Bow-Tie Pasta With Sausage and Escarole
5 Weight Watchers Points® Per Serving
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
Directions
- 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).
Serving size: 1 1/2 cup pasta-vegetable mixture and 2 teaspoons cheese
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 6
- Total Time
- 26 minutes, 59 seconds