Zesty Italian Sausage & Broccoli Rabe Pasta with Chickpeas

1. Prep Veggies and Pasta Water

Start by bringing a large pot of salted water to a rolling boil. Add chopped broccoli rabe to the boiling water and blanch for 3 minutes. Remove with a sieve or slotted spoon and set aside to drain.

2. Cook Pasta

Return the water to a boil and cook the pasta as per package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta and set aside.

3. Cook Sausage

In a large Dutch oven or skillet, heat olive oil over medium-high heat. Add sausage, breaking it apart with a wooden spoon, and sauté until browned, about 3-5 minutes. Incorporate minced garlic and cook for a further 30 seconds.

4. Deglaze and Combine

Pour in the white wine or chicken stock, scraping up any flavorful bits stuck to the pan, and reduce by half, roughly 1 minute. To the skillet, add the drained broccoli rabe, chickpeas, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir and cook until the sausage is fully cooked and the greens are tender, about 3 minutes.

5. Final Toss

Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together and simmer over low heat until the sauce thickens slightly, 1-2 minutes. Add more pasta water if needed.

6. Finish and Serve

Take the pan off the heat, add butter, Parmesan, lemon zest, and lemon juice. Toss until the butter melts and the pasta is well coated. Portion the pasta into bowls and garnish with extra grated cheese.