Hearty white bean, kale, sausage pasta
A simple yet hearty pasta dish that is sure to impress.
When it comes to food blogs I have never been a fan of having to scroll through three pages of someones thoughts before getting to the recipe. So in the spirit of immediacy, below you will find the ingredients followed by the how to of this delicious dish.
Ingredients
⅓ 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
¼ 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
¾ cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter
So personally I don’t rinse or pat dry my beans, I also won’t stop you if you want to. I tend to lean towards using white beans over chickpeas as I like the taste and texture more. I also use kale as my preferred dark leafy green. I find that its hearty, reheats well and is generally available year round.
How to create this dish
Step 1: Brown the Sausage
Add the sausage to the same pot and cook over medium heat, breaking it up with a wooden spoon and stirring occasionally, until it’s nicely browned and cooked through—about 8–10 minutes. Use a slotted spoon to transfer it to a plate.
Step 2: Infuse the Fat with Rosemary
Don’t get rid of that flavorful sausage fat—it’s doing great things. Add the rosemary to the pot and fry it gently, stirring or flipping it occasionally to avoid burning. You’re just looking to toast it and infuse the fat with that fresh rosemary flavor. Once it’s golden and crisp, transfer it to paper towels to drain.
Step 3: Toast the Beans
Add the beans to the pot and cook, tossing occasionally and gently mashing a few with the back of a spoon. You want them to brown in spots and soak up all that herby, sausage-y goodness—about 5 minutes. Once they’re golden, transfer about half to the plate with the sausage.
Step 4: Deglaze with Wine
Pour the wine into the pot and bring it to a boil. Let it cook for about 2 minutes, or until most of the liquid has evaporated. This will lift all those tasty brown bits from the bottom and add some brightness to the dish.
Step 5: Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until very al dente—about 3 minutes less than the package says. It’ll finish cooking in the sauce.
Step 6: Bring It All Together
Using a slotted spoon or spider, transfer the pasta to the pot with the beans. Add the kale and 1 cup of that starchy pasta water (don’t skip this—it's the key to a creamy sauce). Cook, stirring often, until the kale is wilted, the pasta is al dente, and the sauce is thickened—about 4 minutes.
Step 7: Add Cheese and Finish the Sauce
Add another ¼ cup of pasta water, then slowly stir in the cheese until it’s fully melted into a glossy sauce. If things look a little dry, add another splash of pasta water. Season with black pepper and more salt if needed. Stir in the butter for a little extra richness, then return the sausage and reserved beans to the pot.
Step 8: Serve It Up
Spoon the pasta into bowls, crumble the crispy rosemary over the top, and finish with a final sprinkle of cheese. Enjoy every bite!