BOWTIE PASTA WITH SAUSAGE AND ESCAROLE 6 POINTS

Bowtie Pasta with Sausage and Escarole 6 points image

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

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). Yields about 1 1/2 cups pasta-vegetable mixture and 2 teaspoons cheese per serving.

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