“Stewy” Spicy Sausage & Chickpea Pasta


by Tori Pintar - adapted from Bon Appetit

Summer is here in all its erratic splendor: shorts yesterday and rain boots today! This dish is inspired by my craving for something cozy that feels transitional just like the changing of the seasons. It’s also quick, easy, flavorful, filling, and made in just one pot. The comfort of this dish is that it could be a very adult version of kids spaghetti o’s or something along those lines, hence the ‘stewy’ name I’ve given it. I hope you love it as much as I do on those days when the weather doesn’t play quite as nice.

Serves 2-3


  • 1⁄2 bunch of kale

  • 2 tablespoons olive oil

  • 1⁄2 pound spicy Italian sausage

  • 1 small onion, diced

  • 1⁄4 teaspoon crushed red pepper flakes (optional)

  • 1 - 15 ounce can of chickpeas, drained

  • 1 heaping cup peeled whole tomatoes, hand crushed

  • 1⁄2 box Blue Evolution Rotini with Superfood Seaweed

  • Kosher salt

  • 2 tablespoons finely chopped parsley, plus more for garnish

  • 1⁄4 cup grated parmesan, plus more for garnish

  • Fresh lemon juice

  • Freshly cracked pepper


  1. Destem kale. Finely dice stems and roughly chop leaves into smaller pieces. Set aside.

  2. Heat olive in a large pot over medium heat. Add sausage, breaking up with a wooden spoon and stir frequently until cooked through, about 3 minutes.

  3. Add onion and diced kale stems and a big pinch of salt. Saute until onions are soft and translucent, about 5 minutes. Add crushed red pepper (if desired), and continue to cook until fragrant, about 30 seconds.

  4. Add chickpeas, tomatoes and another big pinch of salt and cook about 5-7 minutes. The tomatoes will start shifting to a darker, rust-like color and lose their moisture.

  5. Gently add 4 cups of water and the pasta and bring to a simmer. Cook until pasta is al dente, about 8-10 minutes, adding kale in the final few minutes of cooking to wilt. Most of the water should evaporate by the time your pasta is done.

  6. Fold in parsley, grated parmesan, salt (to taste) and lemon juice. Serve immediately topped with more parsley, parmesan, and fresh cracked pepper.