Rigatoni with Sausage and Escarole

One of those money-saving pasta meals with a hint of gourmet

Prep Time20

Cook Time25

Course: Main, Main Course, pasta

Cuisine: Italian

Keyword: budget pasta meals, italian sausage recipes, using escarole

Servings: 6

Calories: 573kcal

3 tbs olive oil
1/2 tsp rosemary
8 ounces Italian sausage casings removed
15 oz can chickpeas rinsed, patted dry
¼ cup dry white wine
12 oz rigatoni cooked about 2 minutes less than per package directions, reserve pasta water
Kosher salt
8 cups lightly packed torn escarole
¾ cup finely grated Parmesan divided
Freshly ground black pepper
2 tbs unsalted butter

Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, until fragrant. Discard.
Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
Use a slotted spoon to remove the rigatoni (don't discard the water). Add pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
Sprinkle with remaining ¼ cup cheese.