PASTA WITH SAUSAGE, BROCCOLI & CHICKPEAS

Graded B+++. I used sweet sausage instead of spicy so Art downgraded from an A.

INGREDIENTS

Yield: 4 to 6 servings

• Kosher salt and black pepper

• 1½ pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole. ( I used broccoli because that's what we had) 

• 1 pound shaped pasta, such as campanelle or orecchiette

• 2 tablespoons olive oil

• 1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey

• 3 garlic cloves, minced (about 1 tablespoon)

• ½ cup dry white wine or chicken stock

• 1 (15-ounce) can of chickpeas or other white beans, rinsed and drained

• 2 tablespoons unsalted butter

• ½ cup grated Parmesan or pecorino, plus more for serving

• 1 lemon, zested and juiced

PREPARATION

1. Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe or broccoli, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.

2. Bring the water back to a boil. Cook the pasta according to package instructions until al dente; reserve 1 cup of pasta water, then drain the pasta.

3. Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don’t worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.

4. Add the wine or chicken stock and cook, scraping any bits from the bottom of the pan, until the wine or stock is reduced by half, about 1 minute.

5. Add the broccoli rabe or broccoli, chickpeas, 1 teaspoon salt, and ½ teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.

6. Add the pasta and ½ cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.

7. Remove the pan from the heat, add the butter, Parmesan, lemon zest, and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.