Chickpea Pasta with Sausage and Escarole

  • 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


Step 1

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.

Step 2

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. 

Step 3

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.

Step 4

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.

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