Chickpea, Sausage, and Kale Pasta - Everyday Food with Sarah Carey

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Start by cooking 1/2 pound of pasta in salted boiling water for about 9 to 11 minutes.

Heat 1 tablespoon of olive oil in a large straight-sided skillet.

Add 3/4 pound of uncased Italian sausage to the skillet and cook, breaking it up with a spoon, until browned.

While the sausage cooks, prepare the kale by removing the leaves from the stems and shredding them thinly to yield about 5 cups.

Once the sausage is cooked, add 2 tablespoons of minced garlic to the skillet and cook until fragrant, about a minute.

Drain the pasta and set aside, do not save the pasta water.

Add 1 can of drained and rinsed chickpeas to the skillet with the sausage and garlic.

Stir in the shredded kale and cook until it wilts down, stirring occasionally.

Add the cooked pasta to the skillet along with 1/2 cup of Parmesan cheese and stir to combine.

Finish the dish by squeezing in some lemon juice and mixing well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens