Chickpea Pasta with Sausage and Escarole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 28
- Saturated Fat
- 10
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 47
- Sodium
- 820
- Total: 40 min
- Active: 30 min
Ingredients
Kosher salt
One 8-ounce box dried chickpea penne
1/4 cup olive oil
8 ounces sweet Italian sausage, casings removed
1 small red onion, thickly sliced
1 medium head escarole, trimmed and coarsely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan
1/2 cup grated Pecorino Romano
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, 1 to 2 minutes shy of the package directions. Reserve 1 1/4 cups pasta water, then drain.
- Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil. Crumble in the sausage and cook until no longer pink, 2 to 3 minutes. Add the onion and cook until golden and wilted, about 4 minutes.
- Add the escarole, red pepper flakes and 1/2 cup pasta cooking water. Cover and cook until the escarole has just wilted, 3 to 4 minutes. Increase the heat to reduce the liquid in the skillet and thicken it slightly, about 1 minute.
- Add the pasta to the simmering sauce and drizzle with the remaining 2 tablespoons olive oil. Toss well, adding a little more of the reserved pasta water if it seems dry. Remove the skillet from the heat. Sprinkle with the Parmesan and Pecorino, toss and serve immediately.