Ingredients
- Salt and black pepper
- 1 pound dry rigatoni pasta (or any pasta with ridges)
- 2 tablespoons olive oil (extra-virgin olive oil, plus more for drizzling)
- 12 ounces Andouille sausage (diced or removed from casing and crumbled)
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 bunch collard greens (stems discarded, leaves coarsely chopped, 4 1/2 cups)
- 1 tablespoon fresh thyme leaves
- 1 can (15 ounce) cannellini beans (drained and rinsed)
- 1 cup tomatoes, diced (fresh from 1 large)
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chives, thinly sliced
- 1 lemon, whole (zested and cut into wedges, for serving)
- 1/4 cup grated Parmesan cheese (for serving)
How to Make
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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.
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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.
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Step 3: Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
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Step 4: Add collard greens and toss to wilt, 2 to 3 minutes.
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Step 5: Add the thyme, cannellini beans and tomatoes and toss to warm through. Season with salt and pepper to taste.
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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.
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Step 7: Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan.
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Step 8: Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
We hope you enjoy this recipe!
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