The recipe calls for rotini, and I've written it up accordingly; we made it with rotelle and that worked fine, and I think it would also work ok with penne, radiatori, and most other non-long pastas.

I've scaled the recipe up slightly to use up a whole package of sausages and pasta and a whole tin of beans.

Rotini with Sausage, Beans, and Greens

Bon Appetit

Ingredients

• 450g italian sausage, peeled
  
• 1 540mL tin of cannellini beans or chickpeas, drained and rinsed
• 30+15mL olive oil, divided
• 120mL freshly grated parmesan
  
• 1 large bunch black kale, chopped
• 450g dry pasta
• 2.5mL red pepper flakes
• 3 cloves garlic, sliced
• 30mL butter
• 1mL dry rosemary
  

Directions

1. Start some water boiling for the pasta. Don't start the pasta cooking yet -- the timing is dicey.
2. Heat 30mL of the oil in a dutch oven or other large, deep pot over medium-high heat.
3. Add the peeled sausages and cook, breaking them up and stirring them, until browned. Remove and buffer.
4. Reduce heat to medium low. Add the garlic and rosemary and cook until fragrant, ~30 seconds.
5. Add the chickpeas and cook, stirring often and smooshing some of them, for about five minutes. Remove half of the chickpeas and buffer with the sausage.
   
6. Add the pasta to the boiling water and cook until 3-4 minutes short of al dente; it will finish cooking in the sauce.
7. Transfer the pasta and 240mL of the pasta water to the pot with the chickpeas. Reserve the remaining water.
8. Add the kale, increase heat to medium, and mix pasta and kale together as the kale wilts and the pasta cooks. If the water all cooks off before the pasta is cooked through, add a bit more and continue.
9. Once the pasta is cooked, add another 60mL of pasta water and the cheese and stir vigorously until the cheese and the pasta melt together.
10. Remove from the heat and add the reserved beans and sausage.
11. Season with black pepper to taste and serve with more parmesan.