1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
1/4 cup dry white wine
12 ounces 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
Instructions
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 1 cup pasta cooking liquid. Cook,
tossing often, until escarole is wilted, pasta is al dente, and
sauce is thickened, about 4 minutes. Add another ¼ cup pasta
cooking liquid, then gradually add 1/2 cup 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 1/4 cup cheese.
Originally Submitted
10/25/2016
0 Out of 5 from
0 reviews
You can add this Sausage, Greens, and Beans Pasta recipe to your own private DesktopCookbook.
