"If you didn't have a go-to pasta dish to take you through fall, you do now! Today, I'm combining a few basic ingredients -- nutty chickpeas, tender kale, and spicy sausage -- with short orecchiette pasta to create a textured and flavorful dish. Believe me when I say that this recipe is a keeper and couldn't be easier!"
- Everyday Food's Sarah Carey
Chickpea, Sausage, and Kale Pasta
1/2 pound short pasta
3/4 pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling
1. Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.
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