ziti chickpeas with sausage and kale – smitten kitchen

Observe: In case your mozzarella appears moist or is available in water, drain it on paper towels for some time earlier than grating it so the ultimate dish doesn’t change into too watery. Gluten-free: This dish is (in fact) solely gluten-free in case you exclude the garlic bread, or make garlic bread with gf bread.

Glug of olive oil
1 medium onion, chopped small
3 garlic cloves, minced
12 ounces candy or spicy Italian sausage, casings eliminated
Kosher salt and freshly floor black pepper
1 teaspoon dried oregano
1 teaspoon pink pepper flakes, or much less to style
1 28-ounce can crushed tomatoes
2 15-ounce cans chickpeas, drained and rinsed
1 6-8-ounce bundle kale, stemmed, or 4 to five ounces kale leaves, reduce into skinny ribbons
3/4 pound mozzarella, coarsely grated (see Observe)
2/3 cup finely grated pecorino cheese
Garlic bread, for serving, if you want

Make the meaty chickpeas: Warmth giant sauté pan — if yours is ovenproof, you possibly can even use it as your last baking vessel — over medium-high warmth. Coat with a pair tablespoons of olive oil, and warmth oil. Add onion and garlic and cook dinner till they start to melt, about 4 minutes. Add floor sausage, 1 teaspoon of kosher salt, a number of freshly floor black pepper, oregano, and pepper flakes and cook dinner, breaking apart the sausage together with your spoon into bite-sized items and browning them, about 6 to eight minutes. Add tomatoes (beware the splatter) and chickpeas and convey combination to a boil, then decrease the warmth to maintain it at a simmer. Style for seasoning; I often add one other 1 teaspoon kosher salt (Diamond model) and extra black pepper right here.

Simmer the chickpeas within the sauce for 10 minutes, or you probably have extra time, simmering them for 20 to 25 minutes softens them in a stunning approach. If the combination seems too thick, add 1/2 cup water, 1/4 cup at a time, till you get a thick however saucy consistency. Add kale and let it cook dinner till wilted, 2 to three minutes. Should you’re getting ready the dish for later, or skipping the cheese on prime, this can be a great spot to pause the recipe. You may even freeze it at this level.

To complete: Warmth your oven’s broiler. In case your pan isn’t ovenproof, switch chickpea combination to a baking dish. Scatter the highest with each cheeses and broil till the cheese is melted and browned in spots. Eat instantly.

Do forward: See notes throughout the recipe about the place to pause. You possibly can reheat the chickpeas in a 350-degree oven for quarter-hour; I often preserve the lid on.

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