Pasta with Sausage, Kale, and Chickpeas

Pasta with Sausage, Kale, and Chickpeas

Carol Kicinski
Prep Time 10 mins
Cook Time 35 mins
Servings 2


  • Kosher or fine sea salt
  • 6 ounces Sam Mills gluten free fusilli or penne
  • 1/2 tablespoon olive oil
  • 1/2 pound sweet or hot Italian sausage casings removed
  • 1/2 medium white or yellow onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoons tomato paste
  • 1 cups gluten free chicken stock
  • 1/2 15-ounce can chickpeas (garbanzo beans) rinsed and drained
  • 1/2 bunch large kale leaves ribs removed and chopped
  • 1/2 lemon zested & juiced
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese or dairy free substitute plus more for serving


  • 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.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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