Warm Pasta Salad with Turkey Sausage Inspired by Faith Ford’s favorite pasta dish, recreated by Giada De Laurentiis, “ I love the dish because it combines pasta with my love of Southern flavors, having grown up in Louisiana. It’s a real family meal. I love to serve it to my husband, Campion, and his friends when they come over to watch a game.”

Prep Time: 20 min.

Cook Time: 20 min.

Yield: 4 servings

Ingredients:

3 tablespoons olive oil

1 cup sliced cremini mushrooms

1 pound spicy turkey sausage, casings removed

3 garlic cloves, minced pinch of dried

red pepper fl akes

1 cup canned cannellini beans, drained and rinsed

1 large bunch escarole, rinsed and coarsely

chopped (about 5 cups)

1 pound Barilla farfalle pasta

1 teaspoon kosher salt, plus more to taste

1⁄2 teaspoon freshly ground black pepper

1⁄4 cup freshly grated Parmesan cheese

Method:

Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high

heat. Add the mushrooms and cook until golden around the edges, about 3 minutes.

Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes.

Return the mushrooms to the pan. Add the garlic and red pepper flakes and sauté for 1 minute.

Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes.

Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still fi rm to

the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten.

Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.