Sausage, Greens, and Beans Pasta

Ingredients for Sausage, Greens, and Beans Pasta

• 80ml olive oil

• 2 sprigs rosemary

• 230g spicy Italian sausage, casings removed

• 1 (450g) can chickpeas or cannellini (white kidney) beans, rinsed, patted dry

• 60ml dry white wine

• 350g paccheri, rigatoni, or other large tubular pasta

• Kosher salt

• 8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves

• 3/4 cup finely grated Parmesan, divided

• Freshly ground black pepper

• 2 tablespoons unsalted butter

Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.

Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.

Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 240ml pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 60ml pasta cooking liquid, then gradually add 60g cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.

Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 30g cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.