Pasta With Andouille Sausage, Beans and Greens
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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.
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- 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.
- 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.
- 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.
- 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.
- 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
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Cooking Notes
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.
M.P.
So, I'm a bit of a novice... but cooking collard greens for 2/3 minutes!? That amount of time may 'wilt' them... but actually cook them? I'm skeptical. When i've made collard greens in the past i've cooked them much longer than that. what am i missing?
Steve
Double the tomatoes, slice the sausage into coins, add red wine at the end with the pasta water. Delicious!
Phillida
I will use Swiss chard, or possibly arugula.
Christine
Field Roast Italian Sausage is delicious and worked well here. Used kale because collards at the market were over the hill. Needed more tomato, so added about 6 oz of well-drained canned chopped tomatoes. Delicious and easy.
cookingyummystuff
Loved this! Great meal on a chilly winter evening. I substituted mild Italian turkey sausage. Next time I will add more green and double the tomatoes.
Sarah H.
This was great. The lemon zest and juice is a must. Used whole wheat pasta, chicken andouille sausage, spinach, cherry tomatoes, and cilantro due to preference and/or what was on hand. Increased the garlic and tomatoes. I prefer 'stuff' with some pasta, so I would probably reduce the amount of pasta next time or increase the other ingredients. My husband was raised in Italy. He thought the proportion of 'stuff' to pasta was perfect. Guess it's personal preference.
nerdgirl
I do this but add wine and use mustard greens. Also add cilantro. It's wonderful.
mcclind2
We were introduced to ‘Greens and Beans’ in the Finger Lakes years ago and have recreated many times over the years. Often we use a mix of spinach and baby kale (gives it some body) or arugula. And our favorite sausage- mild or spicy Italian, garlic etc.. We have had it with or without pasta, as a main dish (with a nice crusty bread) or side.
Wendy
We’re vegan so I used Beyond Italian sausages for this, vegan Parmesan from Trader Joe’s and added a 1/8t red pepper. DELICIOUS!!
JMRL
To those looking for meatless substitutes - and anyone else who might be interested in expanding their culinary repertoire: "Beyondmeat" also makes sausages worth salivating over. I plan to use their "Hot Italian" sausage for this dish, throwing in a generous splash of liquid smoke and perhaps a touch of file powder to hit closer to those andouille notes. Bon Appetit, everyone!
Leo3
Flavor is terrific. I made this for company and got some feedback that I appreciate: rather than cubing the sausage, slice it into coins; people wanted more sauce. Clearly that's my fault, I should have eyed when I was mixing with the half cup of water and realized I needed more.
Eileen O
This was a big hit with my family! I used spinach instead of collard greens. Will definitely add this to our rotation. Perfect winter dish!
HMORRISON
Works well with spicy vegan sausage. Also a variety of different greens, but white beans and sturdy pasta are musts.
sophia n
I wasn’t the biggest fan. I liked using a hot sausage but felt like this recipe lacked some flavor I can’t place
Llyn Mc
I sliced the sausage into coins, added crushed tomatoes to the diced tomato & added some red pepper flakes. So good.
myhusbandlovesmycooking
Browned sausage coins, removed from pan and then cooked down a pound of halved off-season grape tomatoes. Added thyme toward end, then beans and escarole to the tomato "sauce" to warm. Went to bed remembering how the zest really pops and combines the deliciousness!
Ludi
More tomatoes, more pasta water maybe some white wine for more sauce, take sausage out of casing
Hannah
Lot of issues with this dish. It needs a cream sauce to marry the flavors together and tone down the andouille. I love andouille, but it overwhelms the dish, and you taste nothing else except for maybe the sprinkled lemon zest. Rigatoni is the wrong pasta to use. Whatever they have in the picture is not the shape of multiple brands of rigatoni I've seen. It needs a smaller pasta shape to match the small cuts of the meat and veggies. WAAAY too much pasta, you end up chewing a bunch of bland.
Jim
Kilbasa works well
Deborah
Absolutely outstanding! Adding the lemon and lemon zest at the end really makes it zing!
Meli
A nice cozy and satisfying weekend pasta dish. Not a fan of collard greens but that's just my personal taste.
kindbat
Pretty good, honestly a little bland. Maybe would be better with sun dried tomatoes.
Leesat
Nothing special except Andouille.
Lois
I made a couple of changes based on my taste - I used sweet Italian sausage instead of andouille and kale instead of collards. I used 1/2 lb. of pasta instead of 1 lb. The result was fantastic; a wonderful one dish winter meal. Don't omit the squeeze of lemon at the end - it adds a wonderful brightness.
Julie
Made as per the recipe. I used bagged/pre-chopped collards, which was a pain bc there were a lot of stems. Next time, I’ll get whole leaves and remove the stems myself. Also, I probably won’t include the beans. I’m not super pleased with their flavor or texture in this recipe.
Lollysue
I made this last night and thought it a delicious blend of flavors. A few substitutions: since I can’t do spicy right now, I used smoked chicken sausage; collards looked terrible so I used rainbow chard; doubled the amount of fresh chopped tomatoes; used dried thyme and no fresh herbs. I added the pasta to the pot of sausage mixture rather than vice versa. I think this change made for a creamier end product - not dry as others have commented. Husband said “this is a keeper”! Will make again.
Grace
So so good! I added some chopped sun dried tomatoes, subbed spinach and added a little dairy free heavy whipping cream at the end with the pasta water. Definitely don’t skip the thyme, it adds such a nice flavor, and the beans make it creamy and rich. I used gigli noodles and cut the sausage into coins, though dicing them might’ve helped disperse the sausage throughout the dish a bit better.
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