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Sausage, Greens, and Beans Pasta

Sausage, Greens, and Beans Pasta

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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.


  • 8 ounces spicy Italian sausage, casings removed
  • 1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
  • 12 ounces paccheri, rigatoni, or other large tubular pasta
  • 8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
  • ¾ cup finely grated Parmesan, divided
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter

Recipe Preparation

  • 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 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.

  • Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 940 Fat (g) 53 Saturated Fat (g) 17 Cholesterol (mg) 95 Carbohydrates (g) 83 Dietary Fiber (g) 7 Total Sugars (g) 6 Protein (g) 29 Sodium (mg) 1060

Related Video

Sausage, Greens, and Beans Pasta

Reviews SectionMeh. Followed the directions, used the requisite ingredients and it couldn't have been more bland and unexciting if it had come from a store brand box or can. I am dreading eating the leftovers. Husband has suggested garlic, tomatoes, red pepper flakes or maybe just emptying a can of V-8 into it and creating a soup. That's desperate when its over 95 degrees outside, but a testament to just how sad this tasted.cwringLiberal Virginia07/26/20So 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.AnonymousMassachusetts 06/07/20Loved it! Used homegrown Swiss Chard, borlotti beans and paccheri!richard_no1Mellor, Lancashire, UK06/02/20A 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.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.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.Anonymousmichigan12/02/18This recipe is for after.a long day a work. Quick and satisfying.I really like this recipe and regret only the calorie count. Easy and absolutely delicious.

Watch the video: Creamy Vegan Pesto Pasta with Green Beans - Meal Prep. The Wicked Kitchen (July 2022).


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