Pasta with Andouille Sausage, Beans, and Greens

1. Cook Pasta

Bring a large pot of salted water to a boil. Add 1 pound of rigatoni pasta and cook until al dente. Reserve 1 cup of pasta water before draining.

2. Brown Andouille Sausage

In a large skillet, warm 2 tablespoons of extra-virgin olive oil over medium heat. Add the diced andouille sausage and cook until browned, about 5 to 7 minutes.

3. Sauté Shallot and Garlic

Stir in minced shallot and garlic cloves, cooking for about 2 minutes until fragrant and golden.

4. Add Greens

Introduce the chopped collard greens to the skillet and cook until they begin to wilt, about 2 to 3 minutes.

5. Add Beans and Tomatoes

Add 1 tablespoon of fresh thyme leaves, the drained cannellini beans, and diced fresh tomato. Cook just long enough to warm through.

6. Combine with Pasta

Add the drained pasta to the skillet, along with a bit of the reserved pasta water to help coat the pasta with the flavors.

7. Finish with Herbs and Lemon

Fold in chopped flat-leaf parsley, thinly sliced chives, and lemon zest. Grate Parmesan cheese over the top if desired, and season with salt and black pepper to taste.