Chickpea penne pasta with sausage and escarole
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Gluten-free pasta tastes best when cooked in an olive oil-based sauce, which doesn't thicken too much, resulting in a lighter pasta. Pasta with chickpeas and herbs is a traditional dish from the Italian region of Puglia. This recipe uses chickpea penne instead of regular chickpeas, and natural pork sausage perfectly complements the flavor of the gluten-free pasta and escarole. Sprinkle the finished dish with grated Parmesan and Pecorino Romano cheese and serve immediately. It's delicious, moist, and very healthy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (220 g) of chickpea penne pasta (feathers)
- 1/4 cup olive oil
- 220 g raw sweet Italian sausage, casings removed
- 1 small red onion, thickly sliced
- 1 medium head escarole, trimmed and coarsely chopped
- 1/4 tsp crushed red pepper flakes
- 0.5 tbsp. grated parmesan
- 0.5 tbsp. grated pecorino romano
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, 1-2 minutes less than package directions. Set aside 1 1/4 cups of water and discard the rest.
- Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Crumble the sausage and cook until darkened, 2-3 minutes. Add the onion and cook until golden brown and softened, about 4 minutes.
- Add the escarole, red pepper flakes, and 1/2 cup of the pasta water. Cover and cook until the escarole wilts, 3-4 minutes. Increase the heat to reduce the liquid in the pan and thicken it slightly, about 1 minute.
- Add the pasta to the simmering sauce and drizzle with the remaining 2 tablespoons of olive oil. Stir well, adding a little more of the pasta water if the pasta looks dry. Remove the pan from the heat. Sprinkle with Parmesan and Pecorino, toss, and serve immediately.
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