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Hearty Ziti with Chickpeas, Sausage, and Lively Kale

A refreshed twist on a classic baked pasta dish featuring ziti, chickpeas, Italian sausage, and kale, all enriched by melted mozzarella and pecorino cheeses.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients Method

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 kale leaves cut into thin ribbons
  • 3/4 pound mozzarella coarsely grated (if watery, drain it on paper towels before grating)
  • 2/3 cup finely grated pecorino cheese
  • Garlic bread optional, use gluten-free bread if needed

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve your ziti hot, straight from the pan, with a side of garlic bread if desired.