A savory stove-top sauce of sausage and endive, ready in about the time it takes to boil the pasta.
Prep: 15 minCook: 15 minServes: 6
quickpasta
Ingredients
- 8 ozfarfalle (bow-tie pasta)
- 1/4 tsptable salt, for cooking the pasta
- 1 tspolive oil
- 8 ozturkey sausage, hot Italian variety, casings removed
- 1 eachyellow onion, large, chopped
- 8 cupendive, roughly chopped into bite-size pieces (from about 1 head)
- 3/4 cupchicken stock
- 4 clovegarlic, sliced
- 14 1/2 ozdiced tomatoes
- 1/4 tspcrushed red pepper flakes, or to taste
- 1/4 cupparmesan cheese, shredded, Parmigiano-Reggiano recommended
Steps
- 1.In a pot of lightly salted water, cook the pasta according to the package directions. Drain the pasta and return it to the pot.
- 2.Meanwhile, in a large nonstick skillet, heat the oil over medium-high. Add the sausage and onion and cook, breaking up the meat with a wooden spoon, until lightly browned, about 5 minutes.
- 3.Add the endive, broth, and garlic; cook, stirring often, until the endive is tender, about 5 minutes. Stir in the tomatoes and red pepper; cook, stirring, until heated through, about 1 minute.
- 4.Spoon the sauce over the pasta and toss to coat. Sprinkle with the cheese.