Chickpea Pasta with Sausage and Escarole2016-12-09
- Course: Main Dish
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- Yield : 4 servings
- Cook Time : 30m
- Ready In : 40m
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- 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
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.Â
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.