Pasta With Andouille Sausage, Beans & Greens

4-6
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In

Recipe: #37865

December 07, 2021



"This is a zippy one-pot dish that is perfect for a chilly winter day! You can substitute mild or spicy Italian turkey sausage to save a few calories!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (439.5 g)
  • Calories 833.7
  • Total Fat - 35.8 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 59.1 mg
  • Sodium - 958.4 mg
  • Total Carbohydrate - 108.4 g
  • Dietary Fiber - 18.3 g
  • Sugars - 5.9 g
  • Protein - 25.9 g
  • Calcium - 175.2 mg
  • Iron - 4.7 mg
  • Vitamin C - 50.4 mg
  • Thiamin - 0.6 mg

Step 1

Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions.

Step 2

Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes.

Step 3

Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.

Step 4

Add collard greens and toss to wilt, 2 to 3 minutes.

Step 5

Add the thyme, cannellini beans and tomatoes and toss to warm through. Season with salt and pepper to taste.

Step 6

Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.

Step 7

Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan.

Step 8

Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

Tips & Variations


No special items needed.

Related