Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas
Updated April 2, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Kosher salt and black pepper
- 1½pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole
- 1pound shaped pasta, such as campanelle or orecchiette
- 2tablespoons olive oil
- 1pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
- 3garlic cloves, minced (about 1 tablespoon)
- ½cup dry white wine or chicken stock
- 1(15-ounce) can chickpeas or other white beans, rinsed and drained
- 2tablespoons unsalted butter
- ½cup grated Parmesan or pecorino, plus more for serving
- 1lemon, zested and juiced
Nutritional analysis per serving (6 servings)
768 calories; 33 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 82 grams carbohydrates; 11 grams dietary fiber; 5 grams sugars; 34 grams protein; 915 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
- Step 2
Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
- Step 3
Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don’t worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
- Step 4
Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
- Step 5
Add the broccoli rabe, chickpeas, 1 teaspoon salt and ½ teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
- Step 6
Add the pasta and ½ cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
- Step 7
Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.
Private Notes
Comments
Made this a handful of times with different kinds greens. Always delicious, but rabe or broccolini work best, imh. Go heavy on the lemon. Tip: chop the veg after blanching--much easier to get out of the pot that way!
Used beyond meat sausages which was fabulous for the vegetarian palate. I would decrease the pasta next time. And there is no such thing as enough rappini...I used 2 big bunches and would have been happy with more!
Loved this! It was flavorful, hearty, comforting, and I appreciated the kick of green from the broccoli rabe. I also liked the addition of the chickpeas, as did my boyfriend. I agree with another poster that the 1lb of pasta was too much, next time I will cook less.
So good! Reduced pasta to 12oz and used broccolini. Turned out perfect. Recommend the pasta adjustment because I think the ratios would have been off if I used 1lb.
I made this with Beyond sausage and Violife feta to make it vegan, and it was delicious! The store was out off broccoli rabe, so I used broccolini and then wilted in some radicchio at the end to give it that slight bitterness. Perfect served with lemon and feta on top.
Simple weeknight meal, even my picky boyfriend liked it and found the recipe simple enough to make. Made with ultimate plant based ground be’f crumbles and frozen broc since that’s what i had on hand.