Beans and greens have been friends forever. Combinations include: collards, escarole, spinach, kale and chard on the green team and cannellini, kidney, and pinto for the bean team. Put them together and you’re guaranteed a healthy and generally tasty meal or side dish. However, for it to be really memorable, things needed to be switched up in this old standard. A recipe I found in Bon Appetit did just that by changing the beans and adding pasta and sausage. That’s a guaranteed winner in my book!
There are a couple of things that make Sausage, Greens, and Beans Pasta unique. First: the shape of the pasta – paccheri – which is like rigatoni on steroids. I’m talking huge, short tubes of pasta goodness. Second: it trades out the standard beans for chickpeas (always a fan favorite in this house). Finally, there’s the crumbled fried rosemary sprinkled on top. Enough of me blabbering on — just trust me. This dish is special. It’s got a great combination of textures and flavors and is the perfect thing to curl up to prepare for the craziness of the holiday season.
Sausage, Greens, and Beans Pasta
Serves 4
Ingredients:
⅓ cup olive oil
2 sprigs rosemary
8 ounces spicy Italian sausage, casings removed
1 15.5-ounce can chickpeas, rinsed, patted dry
¼ cup dry white wine
12 ounces paccheri (large tubular) pasta
Kosher salt
8 cups (lightly packed) torn kale
¾ cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter
Procedure:
- 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 kale and 1 cup pasta cooking liquid. Cook, tossing often, until kale is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ 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 ¼ cup cheese.