Name: Sausage, Greens, and Beans Pasta
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 2 sprigs rosemary; 8 ounces spicy Italian sausage, casings removed; 1 (15.5-ounce) can chickpeas or cannellini (white kidney) beans, rinsed, patted dry; 1/4 cup dry white wine; 12 ounces paccheri, rigatoni, or other large tubular pasta; Kosher salt; 8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves; 3/4 cup finely grated Parmesan, divided; Freshly ground black pepper; 2 tablespoons unsalted butter

A dish of sausage greens and beans pasta.

Photo by Michael Graydon & Nikole Herriott

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 notes

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