Welcome to a flavorful and satisfying pasta recipe that combines the robust flavors of spicy sausage, tender broccoli rabe, and wholesome chickpeas. This delightful dish will take your taste buds on a culinary journey, showcasing the perfect balance of heat, earthiness, and richness. With its combination of protein-packed ingredients and the comforting allure of pasta, this recipe is sure to become a favorite in your kitchen.
So, let’s gather our equipment, ingredients, and get ready to create a mouthwatering pasta dish that will leave you craving for more.
Equipment
To prepare this pasta with spicy sausage, broccoli rabe, and chickpeas, you will need the following equipment:
- Large pot for boiling water
- Large skillet or frying pan
- Wooden spoon or spatula
- Colander for draining the pasta
- Knife and cutting board for chopping ingredients
- Tongs for tossing the pasta
- Serving bowls or plates
Ingredients
For this delicious pasta recipe, you will need the following ingredients:
- 12 ounces of pasta (such as penne or fusilli)
- 1 pound spicy Italian sausage, casings removed
- 1 bunch of broccoli rabe, roughly chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cloves of garlic, minced
- 1/2 tspn red pepper flakes
- 1/4 cup extra-virgin olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Begin by heating a generous amount of salted water in a large pot until it reaches a rolling boil. Carefully add the pasta and cook it according to the instructions on the package until it reaches the desired firmness, commonly known as al dente. Once cooked, drain the pasta, ensuring to save approximately 1/2 cup of the starchy pasta water for later use.
- Over medium heat, add olive oil in a large skillet and heat it while the pasta is cooking. Add the spicy Italian sausage and break it up into small pieces using a wooden spoon or spatula. Cook the sausage until it’s browned and cooked through about 5-7 minutes.
- Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook until the garlic becomes fragrant.
- Add the chopped broccoli rabe to the skillet. Stir and cook for about 3-4 minutes until the broccoli rabe wilts slightly.
- In the skillet add the drained and rinsed chickpeas. Stir everything together and cook for another 2-3 minutes until the chickpeas are heated through.
- Add the cooked pasta to the skillet with the sausage, broccoli rabe, and chickpeas. Toss everything together, adding some of the reserved pasta water if needed to moisten the dish. Season with salt and black pepper to taste.
- Remove the skillet from heat and divide the pasta among serving bowls or plates. Garnish with grated Parmesan cheese, if desired.
Cooking Tips
- Adjust the spiciness: If you prefer a milder dish, you can use sweet Italian sausage instead of spicy sausage, or reduce the amount of red pepper flakes.
- Don’t overcook the broccoli rabe: Be careful not to overcook the broccoli rabe to preserve its vibrant green color and retain some of its crunchiness.
- Use reserved pasta water: The starchy pasta water can be used to create a light sauce that coats the pasta perfectly. Add it gradually while tossing the pasta to achieve the desired consistency.
- Experiment with other ingredients: Feel free to add other vegetables like cherry tomatoes or bell peppers to the dish to customize it to your liking.
Serving Suggestions
To enhance the flavors and presentation of this pasta dish, consider the following serving suggestions:
- Sprinkle freshly chopped parsley or basil over the pasta before serving to add a pop of freshness.
- Serve the pasta with a side of crusty bread or garlic bread to soak up the delicious sauce.
- Pair the dish with a light salad dressed with a lemon vinaigrette for a refreshing contrast.
- Accompany the pasta with a glass of red wine, such as Chianti or Sangiovese, to complement the flavors.
Conclusion
In conclusion, this pasta recipe with spicy sausage, broccoli rabe, and chickpeas is a delightful combination of flavors and textures that will satisfy your cravings for a hearty and delicious meal. The spicy sausage adds a kick of heat, while the broccoli rabe brings a pleasant bitterness and the chickpeas contribute a creamy and earthy element. With a simple preparation process and readily available ingredients, you can whip up this dish in no time.
FAQs
Can I use a different type of pasta?
Absolutely! While penne or fusilli work well in this recipe, you can use any pasta shape you prefer, such as rigatoni, farfalle, or spaghetti.
Can I make this dish vegetarian?
Yes, you can make a vegetarian version by substituting the spicy sausage with vegetarian sausage or omitting it altogether. The remaining ingredients will still create a flavorful pasta dish.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the components in advance and assemble them just before serving. Cook the pasta and prepare the sausage, broccoli rabe, and chickpeas mixture separately. When ready to serve, reheat the components and toss them together with the cooked pasta.
How can I store the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent the pasta from drying out.
Can I freeze this dish?
While it’s possible to freeze this pasta dish, the texture of the broccoli rabe and chickpeas may change slightly upon thawing. If you do freeze it, ensure it is stored in a freezer-safe container and consumed within 1-2 months for best results. Thaw it overnight in the refrigerator before reheating.
Pasta with Spicy Sausage Broccoli Rabe and Chickpeas
Equipment
- Large pot for boiling water
- Large skillet or frying pan
- Wooden spoon or spatula
- Colander for draining the pasta
- Knife and cutting board for chopping ingredients
- Tongs for tossing the pasta
- Serving bowls or plates
Ingredients
- 12 ounces of pasta (such as penne or fusilli)
- 1 pound spicy Italian sausage, casings removed
- 1 bunch of broccoli rabe, roughly chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cloves of garlic, minced
- 1/2 tspn red pepper flakes
- 1/4 cup extra-virgin olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Begin by heating a generous amount of salted water in a large pot until it reaches a rolling boil. Carefully add the pasta and cook it according to the instructions on the package until it reaches the desired firmness, commonly known as al dente. Once cooked, drain the pasta, ensuring to save approximately 1/2 cup of the starchy pasta water for later use.
- Over medium heat, add olive oil in a large skillet and heat it while the pasta is cooking. Add the spicy Italian sausage and break it up into small pieces using a wooden spoon or spatula. Cook the sausage until it's browned and cooked through about 5-7 minutes.
- Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook until the garlic becomes fragrant.
- Add the chopped broccoli rabe to the skillet. Stir and cook for about 3-4 minutes until the broccoli rabe wilts slightly.
- In the skillet add the drained and rinsed chickpeas. Stir everything together and cook for another 2-3 minutes until the chickpeas are heated through.
- Add the cooked pasta to the skillet with the sausage, broccoli rabe, and chickpeas. Toss everything together, adding some of the reserved pasta water if needed to moisten the dish. Season with salt and black pepper to taste.
- Remove the skillet from heat and divide the pasta among serving bowls or plates. Garnish with grated Parmesan cheese, if desired.
