 As a busy working mom, I am always on the lookout for yummy one-pot dinners. This one is actually two posts - one for boiling the pasta and one for everything else - but it was still easy. And this one was a bonus for the Delaney Test Kitchen since it has pasta in it – which is beige, and thus very popular in my house. This was a HUGE hit! And I even caught the boys actually eating the greens instead of picking them out. That is a solid win in my book. I’ve been asked to add this into our regular dinner rotation. And if you are worried about it being too spicy, it wasn't. It had just a light little kick that amped up the flavor. Pasta With Andouille Sausage, Beans and Greens INGREDIENTS: · Salt and black pepper · 1 pound rigatoni or any pasta with ridges · 2 tablespoons extra-virgin olive oil, plus more for drizzling · 12 ounces Andouille sausage, diced · 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 (15-ounce) can cannellini beans, drained and rinsed · 1 cup diced fresh tomato (from 1 large) · ¼ cup chopped flat-leaf parsley · ¼ cup thinly sliced chives · 1 lemon, zested and cut into wedges, for serving · ¼ cup grated Parmesan, for serving PREPARATION: 1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions. 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. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes. 3. Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste. 4. 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. 5. Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges. Comments are closed.
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