Pasta With Andouille Sausage, Beans and Greens

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(2,274)
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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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
Nutritional analysis per serving (6 servings)

637 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 26 grams protein; 844 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,274 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Aspenbubba

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

JMB

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 Barber

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

John G.

I believe that tonight was the fourth time I've made this recipe. We love it! Very unique. The only changes that I've made are as follows; We are fortunate to have a market in town that makes homemade pasta on a regular basis, and I use their rigatoni. Most importantly, I make my own greens. More work, but well worth it! They are done when I add them in. The only thing that I forgot tonight was to mix the rigatoni with a little butter before adding it. A+!

Alison

I had no andouille sausage but subbed with hot Italian sausage. Someone suggested adding crushed tomatoes (I added a small box of crushed) as well as white wine which I added when finished the sausage with herbs and beans in the pan (also when I added the crushed tomatoes.) I also used Lacinato kale instead of collard greens. Delicious!

Rachel

Delicious! Substituted sun dried tomatoes because that was all I had.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.