Bowtie Pasta with Sausage and Escarole

Busy weeknights call for recipes that are quick, wholesome, and delicious—and this one checks every box. While your pasta water comes to a boil, you'll have the homemade sauce simmering and ready to toss with the pasta, making this an easy meal that comes together in minutes without sacrificing flavor.

It's the kind of comforting dish the whole family can enjoy, even the pickiest eaters. If escarole isn't your favorite, don't let that stop you from making this recipe. Feel free to substitute another leafy green such as spinach, arugula, or kale. Each brings its own unique flavor and impressive nutritional benefits. The first time I made this for my husband, I swapped the escarole for fresh spinach. After his first bite, he smiled and said, "Now that's a keeper!" Those are the words every home cook loves to hear.

So, gather your ingredients, pour yourself a glass of wine, and enjoy a simple, satisfying meal that's sure to earn a permanent place in your recipe collection.

Cook's Note: Why Escarole?

Escarole isn't just delicious—it also packs an impressive nutritional punch.

• Reduces glucose levels due to its high insulin content;

• Promotes healthy skin and keeps the mucus membranes (a layer of cells that surround body organs) healthy due to its antioxidant properties and the value of vitamin A and beta-carotenes;

• Being high in dietary fiber, it diminishes 'bad' or LDL cholesterol levels.

Ingredients

6 oz. uncooked bowtie pasta, about 3 cups

1/4 tsp. salt

1 tsp. extra virgin olive oil

8 oz. pkg. vegan sausage

1 small onion, chopped

4 garlic cloves, sliced

8 cups roughly chopped escarole, about 1 head

2/3 cup vegetable broth

1 – 14 ½ oz. diced tomatoes

1/4 tsp. red pepper flakes, or to taste

1/4 cup vegan Parmesan cheese

Directions

Cook pasta according to package directions, adding the salt prior to the pasta. Drain and return to the pot.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion; cook breaking up sausage, until lightly browned about 4 minutes. Add garlic slices, escarole, and vegetable broth to the skillet. Cook stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes; cook until heated through. Spoon sauce over pasta and stir to combine. Sprinkle with Parmesan cheese.

Serve with garlic toast.