# Farfalle with Sausage and Endive

A savory stove-top sauce of sausage and endive, ready in about the time it takes to boil the pasta.

Prep: 15 min · Cook: 15 min · Serves: 6

`quick` `pasta`

## Ingredients
- 8 oz farfalle (bow-tie pasta)
- 1/4 tsp table salt, for cooking the pasta
- 1 tsp olive oil
- 8 oz turkey sausage, hot Italian variety, casings removed
- 1 each yellow onion, large, chopped
- 8 cup endive, roughly chopped into bite-size pieces (from about 1 head)
- 3/4 cup chicken stock
- 4 clove garlic, sliced
- 14 1/2 oz diced tomatoes
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/4 cup parmesan 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.