Creamy Ziti with Chickpeas, Sausage & Kale – Smitten Kitchen Recipe
Hearty Ziti with Chickpeas, Sausage, and Lively Kale
Ingredients
Method
- Preheat a large ovenproof sauté pan over medium-high heat and add a generous glug of olive oil. Add the chopped onion and minced garlic, cooking for about 4 minutes until they begin to soften. Stir in the sausage, breaking it up into bite-sized pieces. Season with 1 teaspoon kosher salt, plenty of freshly ground black pepper, dried oregano, and red pepper flakes. Continue cooking until the sausage is nicely browned, approximately 6 to 8 minutes.
- Pour in the crushed tomatoes and add the chickpeas. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Taste and adjust seasoning with extra salt and pepper if desired. Simmer for 10 minutes for a burst of flavor, or extend to 20–25 minutes to further soften the chickpeas. If the sauce thickens too much, gradually stir in water (about 1/4 cup at a time) until you achieve a thick, yet saucy consistency.
- Add the kale to the sauce and cook for an additional 2–3 minutes until wilted. For the final step, preheat your oven’s broiler. If your sauté pan isn’t ovenproof, transfer the mixture into a baking dish. Evenly scatter the coarsely grated mozzarella and pecorino cheese over the top. Broil until the cheeses melt and develop attractive, golden-brown spots.
- Serve your ziti hot, straight from the pan, with a side of garlic bread if desired.
Note: If your mozzarella seems wet or is stored in water, drain it on paper towels for a while before grating to avoid a watery finish. Gluten-free option: This dish is naturally gluten-free when you skip the garlic bread or use gluten-free alternatives.
Hearty Ziti with Chickpeas, Sausage, and Lively Kale
Ingredients:
- Glug of olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 12 ounces Italian sausage (sweet or spicy), casings removed
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (or less to taste)
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 6-8-ounce bundle kale (stemmed, or 4-5 ounces of kale leaves cut into thin ribbons)
- 3/4 pound mozzarella, coarsely grated (drain if necessary)
- 2/3 cup finely grated pecorino cheese
- Garlic bread, for serving (optional)
Instructions:
-
Sauté Aromatics and Brown the Sausage:
Preheat a large ovenproof sauté pan over medium-high heat and add a generous glug of olive oil. Toss in the finely chopped onion and minced garlic, cooking for about 4 minutes until they soften. Then add the Italian sausage, breaking it up into small pieces with your spoon. Season with 1 teaspoon kosher salt, a generous amount of freshly ground black pepper, dried oregano, and red pepper flakes. Continue to cook until the sausage is nicely browned, about 6–8 minutes. -
Develop the Flavorful Sauce:
Stir in the crushed tomatoes and chickpeas, bringing the mixture to a boil before lowering the heat to a steady simmer. Taste and, if needed, add an extra teaspoon of kosher salt or more pepper. Let the sauce simmer for 10 minutes to blend the flavors, or for 20–25 minutes if you prefer softer chickpeas
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