Pasta With Andouille Sausage, Beans and Greens

Name: Pasta With Andouille Sausage, Beans and Greens
Total time: 30 min
Yield: 4 to 6 servings
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); 1/4 cup chopped flat-leaf parsley; 1/4 cup thinly sliced chives; 1 lemon, zested and cut into wedges, for serving; 1/4 cup grated Parmesan, for serving

By Vallery Lomas

Updated Sept. 8, 2023

Pasta With Andouille Sausage, Beans and Greens — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 30 minutes
Rating: 4(2,156)
Comments: Read comments

Highly seasoned andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.

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Ingredients

Yield:4 to 6 servings

Salt and black pepper
1pound rigatoni or any pasta with ridges
2tablespoons extra-virgin olive oil, plus more for drizzling
12ounces andouille sausage, diced
1shallot, minced
2garlic cloves, minced
1bunch collard greens, stems discarded, leaves coarsely chopped (4½ cups)
1tablespoon fresh thyme leaves
1(15-ounce) can cannellini beans, drained and rinsed
1cup diced fresh tomato (from 1 large)
¼cup chopped flat-leaf parsley
¼cup thinly sliced chives
1lemon, zested and cut into wedges, for serving
¼cup grated Parmesan, for serving

Ingredient Substitution Guide

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Preparation

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. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
Step 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.
Step 4
Reserve ½ 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 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.

Ratings

4 out of 5

2,156 user ratings

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Comments

Aspenbubba3 years ago

Can you substitute another green for the collards (kale,brocolli rabe or rapini )?

JMB3 years ago

If you're willing to try it, the Field Roast Italian Sausage is vegan and delicious! (full disclosure, I haven't had "real" sausage in a long time, but I hadn't found a decent veggie version til Field Roast...)

Carol Barber3 years ago

Absolutely. I personally will use chard, but any leafy green (kale, mustard greens, chard, etc) should work fine.

Suzanne1 month ago

Canned cannellini are way too mushy for this dish—the texture of the resulting sauce, if you can call it that, is gross. Stew your own, use 8 oz of andouille, and experiment with vegetable substitutes for the other half pound of andouille: red bell pepper, fennel (add fronds to parsley), sweet potato, canned diced tomato. A half cup of chicken stock wouldn’t hurt either.

Janet1 month ago

Loved the recipe and he flexible it is. I used spinach and added yellow peppers. Tossed in the lemon zest and some cilantro at the end. Great with chili flakes on the side

Equieria3 months ago

Loved this recipe. Substituted meatless Italian sausage for the andouille and added some cayenne and smoked paprika while I sauteed it. Also used navy beans instead of cannellini, because they are creamier and their skin is less tough. Loved the flavors, especially the lemony layer added by the zest.

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