This pasta is full of flavor and protein and other goodness. You can up the spice level by using spicy sausage or keep it more mild.
Serves 2-4
Adapted from Epicurious. The photo is theirs.
Ingredients:
8 oz. sausage, with bulk or casings removed
Pinch red pepper flakes (more to taste)
1 15oz. can chickpeas, drained and rinsed
Salt and pepper
2 cups cherry tomatoes, cut in half
1/4 cup white wine
12 oz. short-cut pasta (rigatoni or cavatelli work well)
8 cups lightly packed firm greens (collard greens, kale, Swiss chard or escarole all work well)
1/4 cup grated parmesan cheese, plus more for serving
Instructions:
Put a large pot of salted water on to boil.
Preheat the oven to 250.
Place a large skillet over medium-high heat. Crumble the sausage into the skillet and cook until browned and cooked through. Once it's fully browned, blot off the oil with a paper towel, leaving just a bit on the bottom of the skillet. Scoop the sausage into an oven-safe bowl and place in the oven to keep warm.
Add the red pepper flakes and the chickpeas to the skillet and cook for about 5 minutes. Mash some of them with the back of a spoon. Then add the tomatoes to the skillet and cook until they start to burst and get juicy, another 5 minutes or so. Season with salt and pepper then add the wine to the skillet and cook until it's fully evaporated, about 2 more minutes.
Meanwhile, add your pasta to the boiling water and cook following the instructions on the package, but stopping about 3 minutes short of what it says (you want it very al dente). Remove one cup of pasta water before you drain it.
Drain the pasta then add it to the skillet with the chickpeas and tomatoes. Stir in about half a cup of the water to help combine all of the ingredients. Add the greens and stir until they get soft and the pasta is cooked to your liking, adding more of the pasta water along the way as needed. Stir in the parmesan cheese and the rest of the pasta water to create a silky sauce. Finish by folding the sausage into the pasta. Serve with some additional parmesan sprinkled over the top.
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