Bring a large pot of water to a boil, add salt then the rabe. Cook 3 minutes. Remove to an ice water bath with slotted spoon or spider and reserve. Bring water back to a boil. Cook pasta to al dente, reserving 1 cup of starchy cooking liquid just before draining.
Meanwhile, heat EVOO in large skillet over medium-high heat. Add sausage and brown, about 5-6 minutes.
Place half the chickpeas in a food processor with a splash of water and pur?e. Add garlic to sausage and cook 1 minute. Add pur?e and remaining whole chickpeas and reserved broccoli rabe. Season with salt, pepper and thyme, and heat thorough. Add tomatoes and stir, reduce heat to simmer. When pasta is done, add reserved cooking liquid to the sauce before draining.
Add drained pasta back to the pot along with the butter and cheese. Toss to coat then add the sauce and stir to combine. Serve immediately.
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|Serving Size: 1 Serving (945g)|
|Recipe Makes: 4|
|Calories from Fat: 655 (42%)|
|Amt Per Serving||% DV|
|Total Fat 72.8g||97 %|
|Saturated Fat 28.1g||140 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 10g|
|Cholesterol 241.1mg||74 %|
|Sodium 3854.7mg||133 %|
|Potassium 3109.9mg||82 %|
|Total Carbohydrate 156.7g||46 %|
|Dietary Fiber 26.1g||104 %|
|Sugars, other 130.6g|
|Protein 73.9g||106 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1551
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