This Sausage And Fennel Chickpea Rigatoni Recipe Is The Ultimate Healthy Comfort Food

Name: This Sausage And Fennel Chickpea Rigatoni Recipe Is The Ultimate Healthy Comfort Food
Total time: 25 min
Yield: 1 - 4 serving(s)
Ingredients: 12 oz. chickpea rigatoni; 3 tbsp. olive oil, divided; 1 tbsp. fennel seeds, crushed; 1 lb. Italian turkey sausage, casings removed; 1/4 c. low-sodium chicken broth or water; 1 large bulb fennel, cored and thinly sliced; Kosher salt; 2 cloves garlic, finely chopped; 1/2 tsp. red pepper flakes; 2 tsp. fresh lemon juice; 1/4 c. plus 2 Tbsp grated Pecorino Romano; 6 c. baby kale

You'll score 46 grams of protein in this pasta dish.

By The Editor's of Women's HealthPublished: Dec 29, 2023 7:30 AM EST

Jump to recipe

Nico Schinco

Yields:

1 - 4 serving(s)

Total Time:

25 mins

Cal/Serv:

638

Pump up the protein with chickpea-based rigatoni and spiced turkey sausage. Pasta night just got wayyy yummier (and healthier).

Advertisement - Continue Reading Below

Ingredients

12 oz. chickpea rigatoni
3 Tbsp. olive oil, divided
1 Tbsp. fennel seeds, crushed
1 lb. Italian turkey sausage, casings removed
1/4 c. low-sodium chicken broth or water
1 large bulb fennel, cored and thinly sliced
Kosher salt
2 cloves garlic, finely chopped
1/2 tsp. red pepper flakes
2 tsp. fresh lemon juice
1/4 c. plus 2 Tbsp grated Pecorino Romano
6 c. baby kale

Directions

1. Step 1Cook pasta per pkg. directions, stirring occasionally to prevent sticking. Reserve 1 cup cooking water; drain and rinse pasta.
2. Step 2Meanwhile, heat 2 Tbsp oil in large skillet on medium. Quickly add fennel seeds and bite-size pieces of sausage on top, gently pressing with spatula. Cook on medium-high, undisturbed, until golden brown on bottom, 4 to 6 min. Toss and cook just until cooked through, 1 to 2 min.; transfer to bowl. Add chicken broth (or water) to same skillet and bring to a simmer, scraping bottom of pan. Transfer to bowl with sausage.
3. Step 3Wipe out skillet and heat remaining Tbsp oil on medium. Add sliced fennel and 1/2 tsp salt and cook, stirring occasionally, until just tender, about 4 min. Stir in garlic and red pepper flakes and cook 1 min. Stir in lemon juice and 1/2 cup reserved cooking liquid.
4. Step 4Gently fold pasta and 1/4 cup cheese into sliced fennel, then kale and half of sausage, adding more cooking liquid if pasta seems dry. Serve topped with remaining sausage and 2 Tbsp Pecorino Romano.