Ingredients

• Ingredients
• 1 tablespoons olive oil
• 3/4 pounds sweet Italian sausage, skin removed
• 4 cloves garlic, sliced
• 1 can (15-1/2 ounces) chickpeas, drained and rinsed
• 1 large bunch broccoli rabe or broccoli (about 1 pound), trimmed and cut into 1-inch pieces
• 1/2 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1 pound gemelli or other short-shape pasta
• 2/3 cup grated Parmesan cheese

Directions

1. Directions

2. Bring a large pot of lightly salted water to boil over high heat.

3. Heat olive oil in a large skillet over medium heat. Crumble in sausage and cook, stirring occasionally, for 5 minutes or until no longer pink. Add garlic during last minute.

4. Stir in chickpeas, broccoli rabe, oregano, salt and pepper. Cover and cook for 7 minutes or until broccoli rabe is tender. Add 1/4 cup of the pasta water if mixture becomes too dry.

5. While sauce is cooking, prepare pasta following package directions. Drain, reserving 1 cup of pasta water.

6. Toss pasta with broccoli rabe mixture and 1/3 cup of the cheese. Add some of the reserved pasta water, if desired, to moisten mixture.

7. Serve immediately with remaining cheese on the side.

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