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The New York Times

Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas

In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorfu...
2,047
593
1,296
30 min
TOTAL TIME
1078
CALORIES
$4.04
PER SERVING
Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas
Ingredients
11 INGREDIENTS
4 SERVINGS
Broccoli Rabe
1 1/2 lbs broccoli rabe
chopped, tough stems discarded, or hearty greens like kale or escarole
Lemon
1 whole lemon
zested and juiced
Kosher Salt And Black Pepper
kosher salt and black pepper
to taste
Olive Oil
2 tbsp olive oil
Chickpeas
1 can chickpeas
rinsed and drained
Dry White Wine
1/2 cup dry white wine
Shaped Pasta
1 lb shaped pasta
Garlic
3 cloves garlic
minced
Grated Parmesan
1/2 cup grated parmesan
Hot Italian Sausage
1 lb hot italian sausage
casings removed
Unsalted Butter
2 tbsp unsalted butter
Directions
14 STEPS
30 min
COOK TIME
30 min
TOTAL TIME
View Directions on The New York Times
Health Info
Macros
161g
CARBS
46g
FAT
68g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What kind of sausage should I use for sausage pasta?
Do I need to cook the sausage before adding it to the pasta?
What type of pasta is best for sausage pasta?
Can I use a different type of meat instead of sausage?
How do I prevent the pasta from sticking together?
Can I add vegetables to the sausage pasta?
Can I make sausage pasta ahead of time?
What can I do if the pasta is too dry?