Broccoli Rabe, Chickpeas and Sausage

This 30-minute pasta recipe is a terrific combination of Mediterranean ingredients. Broccoli rabe, with its slightly bitter taste, pairs deliciously with sweet Italian sausage.

Broccoli Rabe, Chickpeas and Sausage
Servings: 6 Prep 15 mins Cook 12 mins


  • 2 tablespoons olive oil
  • 3/4 pound sweet Italian sausage, skin removed
  • 4 cloves garlic, sliced
  • 1 can (15-1/2 ounces) chickpeas, drained and rinsed
  • 1 large bunch broccoli rabe or broccoli (about 1 pound), trimmed and cut into 1-inch pieces
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound gemelli or other short-shape pasta
  • 2/3 cup grated Parmesan cheese

Make It

1. Bring a large pot of lightly salted water to boil over high heat.

2. Heat olive oil in a large skillet over medium heat. Crumble in sausage and cook, stirring occasionally, for 5 minutes or until no longer pink. Add garlic during last minute.

3. Stir in chickpeas, broccoli rabe, oregano, salt and pepper. Cover and cook for 7 minutes or until broccoli rabe is tender. Add 1/4 cup of the pasta water if mixture becomes too dry.

4. While sauce is cooking, prepare pasta following package directions. Drain, reserving 1 cup of pasta water.

5. Toss pasta with broccoli rabe mixture and 1/3 cup of the cheese. Add some of the reserved pasta water, if desired, to moisten mixture.

6. Serve immediately with remaining cheese on the side.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 540, Fat, total (g): 18, chol. (mg): 31, sat. fat (g): 6, carb. (g): 71, fiber (g): 6, pro. (g): 25, sodium (mg): 939, Percent Daily Values are based on a 2,000 calorie diet.