Sausage, Greens, and Beans Pasta = YUM

The genius of this dish is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
(serves 4)

1/3 cup EVOO
2 sprigs rosemary
8 oz. spicy Italian sausage, casings removed
1 15.5 oz. can chickpeas or cannellini beans, drained rinsed well*, drained, and patted dry
1/4 cup dry white wine
12 oz. paccheri, rigatoni, or other large tubular pasta
Pasta cooking liquid
Kosher salt
8 cups lightly packed torn escarole, kale, or Swiss chard leaves
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
2 T. unsalted butter

Heat oil in a large Dutch oven or other heavy pot over med.-high heat. Fry rosemary, turning, until crisp, about 2 min. Transfer to paper towels to drain. Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 min. Transfer with a slotted spoon to a plate. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until brown in spots, about 5 min. Transfer about half of the chickpeas to the plate with the sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 min. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 min. less than package directions. Using a spider or slotted spoon, transfer past to pot with chickpeas and add chosen greens and 1 cup of pasta cooking liquid. Cook tossing often, until greens are wilted, pasta is al dente, and sauce is thickened, about 4 min. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 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. Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese. Add a splash of cider vinegar* or a squeeze of fresh lemon juice*, if desired. I would serve this with a wedge of iceberg lettuce*, and some warm garlic bread*.

"God will show us how to serve Him wherever we are."

Love,

MM