Pasta With Andouille Sausage, Beans and Greens

6 servings


30 minutes

total time


Salt and black pepper

1 pound rigatoni or any pasta with ridges

2 tablespoons extra-virgin olive oil, plus more for drizzling

12 ounces andouille sausage, diced

1 shallot, minced

2 garlic cloves, minced

1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups)

1 tablespoon fresh thyme leaves

1 (15-ounce) can cannellini beans, drained and rinsed

1 cup diced fresh tomato (from 1 large)

1/4 cup chopped flat-leaf parsley

1/4 cup thinly sliced chives

1 lemon, zested and cut into wedges, for serving

1/4 cup grated Parmesan, for serving


Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions.

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.

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.

Reserve 1/2 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.

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.


Serving Size




Total Fat

24 g

Saturated Fat

7 g

Unsaturated Fat

14 g

Trans Fat

0 g




844 mg

Total Carbohydrate

80 g

Dietary Fiber

8 g

Total Sugars

4 g


26 g

6 servings


30 minutes

total time
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