Gluten Free Pasta with Sausage, Kale, and Chickpeas Recipe
Updated Feb 15, 2021, Published Oct 12, 2017
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Ever taste something and you think you know exactly what’s in it but then are surprised to find out you’re wrong? This happened to one of the Gluten Free & More staff members after trying this delicious Gluten Free Pasta with Sausage, Kale, and Chickpeas recipe.
According to her, she thought this recipe had pumpkin in it! It doesn’t, it just has a creamy consistency and flavor that managed to play a trick on her. What makes this dish creamy is the Parmesan cheese and the sauce made with chicken stock and tomato paste. All this gets nicely soaked into the pasta, which still holds its texture but manages to deliver a full flavor punch!
I like to use Sam Mills fusilli or penne – the sauce stays just where it needs to be and the texture is perfect.
The flavors in this dish remind me of fall without being so in-your-face with fall ingredients and, contrary to what some may think, without the inclusion of pumpkin.
Gluten Free Pasta with Sausage, Kale, and Chickpeas Recipe
Ingredients
- Kosher or fine sea salt
- 12 ounces Sam Mills gluten free fusilli or penne
- 1 tablespoon olive oil
- 1 pound sweet or hot Italian sausage, casings removed
- 1 medium white or yellow onion, chopped
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 2 cups gluten free chicken stock
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 6 large kale leaves, ribs removed and chopped
- 1 lemon, zest finely grated and juiced
- Freshly ground black pepper
- ½ cup grated Parmesan cheese or dairy free substitute, plus more for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Crumble in the sausage and cook, breaking it up, until browned, about 7 minutes. Add the onion and cook until soft, about 3 minutes. Add the garlic and crushed red pepper flakes and cook for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil.
- Let the sauce bubble gently for about 5 minutes. Add the chickpeas and kale, lower the heat to medium, and let simmer for about 7 minutes or until the kale is slightly wilted and the chickpeas are heated through. Add the pasta and stir to combine. Gently stir in the lemon zest, lemon juice, and pepper. Add the cheese and stir. Serve immediately with more Parmesan grated on top, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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