if you’re going to have a carb “cheat” day, then this is the recipe for you.
ingredient / amount / preparation
olive oil / 2 tbsp
rosemary / 2 stems
sweet italian sausage / 8 oz / remove from cast
chickpeas / 15.5 oz can / drained and remove outer skin
dry white wine / 1/2 cup
rigatoni / 3/4 of package
swiss chard, kale, or collard greens / 2 bunches / stems removed, torn into large pieces
parmesan cheese / grated
reserved pasta water / 1 c
red pepper flakes
heat olive oil in a high wall skillet or dutch oven, over medium heat. once the oil is hot, carefully place rosemary in skillet. the purpose is to “fry” the rosemary, flipping it once. you’ll know once its finished because the color will turn from green to brown. use tongs to remove rosemary and set aside on paper towel to cool.
keeping the heat at medium, place the sausage in the skillet of olive oil. use a wooden spoon to break the sausage apart as it browns, about 5 minutes. once sausage is cooked through, remove it from the skillet and put aside on paper towel.
meanwhile, cook pasta in heavily salted water. follow the cooking instructions on the package but shorten the cooking time by 2 minutes. before you drain the pasta, pour pasta water into a measuring cup and set aside for later.
still keeping the heat at medium, pour chickpeas into the skillet. the goal here is to slightly brown the chickpeas. keep moving them around in the oil and smash about half of them with a wooden spoon. once the chickpeas have browned a little, pour in the white wine and turn heat up to medium-high. cook until most of the wine has evaporated.
turn heat back down to medium, add greens, sausage, pasta and pasta water. you likely won’t need to use the entire cup of pasta water. the key is you want to use the pasta water to create a light sauce and bring all the ingredients together. now sprinkle some parmesan cheese into the mix and continue to stir until everything comes together and the greens are tender. give it a taste, add salt, pepper, and red pepper flakes if you like.
take out a cutting board, run your fingers along the stem of rosemary and it should effortlessly fall off the stem. use a chef knife and finely chop the rosemary.
place pasta on a plate, sprinkle it with rosemary and parmesan. enjoy!
high walled skillet or dutch oven (i use the latter)
vegetarian: leave the sausage out and substitute with more vegetables or just add even more greens.
speaking of greens…: i’ve cooked this with swiss chard, lancinto kale and collard greens. none have disappointed 🙂
beans: other alternatives could be cannelini or navy bean. just remember that if you use dry beans, the prep for that will take much longer.
this recipe was conceived earlier this year when my bestfriend was coming to visit from san francisco. her flight was getting in late so i wanted to have a nice, hearty meal waiting. not to mention, she is on a strict diet so i thought i’d be naughty and pump her up with pasta, that she usually doesn’t eat. see what a good friend i am?!