Fitz in the Kitchen: Sausage, Greens, & Beans Pasta

Ingredients 

1/3 cup Olive Oil

2 Sprigs Rosemary

8 oz. Ground Spicy Italian Sausage

1 15.5 oz. Can Chickpeas

1/4 cup Dry White Wine

12 oz. Rigatoni

Salt

8 cups Kale

3/4 cup Finely Grated Parmesan Cheese

Ground Black Pepper

Appliances Used

Bosch Benchmark 36″ FlexInduction Cooktop (NITP668UC)

Sausage, Greens, Beans Pasta Directions

1. Heat olive oil in a large pan over medium heat. Fry rosemary until crisp, about 2 minutes and transfer to paper towels.
2. Add sausage to the same pan and cook 8-10 minutes or until brown. transfer to a plate.
3. Add chickpeas to the pan and cook for 5 minutes until brown. Toss and mash some chickpeas as you go. Transfer half the chickpeas to the sausage plate.
4. Add wine to the chickpea pan and bring to a boil. Cook for 2 minutes, until liquid is nearly evaporated.
5. Cook pasta in a large pot of water, until very al dente. About 3 minutes less than box directions.
6. Using a slotted spoon, transfer pasta to original pot. Add kale and 1 cup of the pasta water. Cook, tossing often, until kale is wilted, pasta is al dente, and sauce is thickened. About 4 minutes. Gradually add in parmesan cheese, tossing until melted.
7. Add sausage and chickpeas from plate. Season with salt and pepper.
8. Serve with crumbled rosemary.