The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
Recipe information
Yield
4 Servings
Ingredients
⅓
2
8
1
¼
12
8
¾
2
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Step 5
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 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.
Step 6
Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.
Nutrition Per Serving
How would you rate Sausage, Greens, and Beans Pasta?
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Reviews (56)
Back to TopI really like this recipe and regret only the calorie count. Easy and absolutely delicious.
Anonymous
10/22/2017
This recipe is for after.a long day a work. Quick and satisfying.
Anonymous
12/8/2017
This is a great recipe - very rich, nice for when you're craving comfort food. I used cavatelli pasta and canellini bean; I feel the rustic shape makes for a more aesthetically pleasing dish. I learned to use caution when salting throughout as the sausage does add quite a bit toward the end. Enjoyed with a nice glass of dry riesling (used in the recipe - bonus!) it showed as a simple yet elegant weeknight dinner.
Anonymous
michigan
12/3/2018
This is my go-to pasta night recipe when I want to get some greens in as well. Perfectly creamy every time. Lacinto kale is my favorite green with this dish. It's hearty enough to hold up to the butter and sausage.
Anonymous
Chicago
8/20/2019
A quick, easy, and versatile recipe that comes out perfect every time! I like to use white beans instead of chickpeas, and lots of swiss chard. The fried rosemary really adds some amazing flavor to the dish.
Anonymous
12/15/2019
Loved it! Used homegrown Swiss Chard, borlotti beans and paccheri!
richard_no1
Mellor, Lancashire, UK
6/2/2020
So good! Will definitely be making again. Used kale, would be interested in using a different green next time just to see the difference. 1/3 of a cup of oil seems like a lot, but it’s really worth it. Takes in all the flavor from the rosemary and sausage that you can taste in the sauce.
Anonymous
Massachusetts
6/8/2020