Chickpea penne pasta with sausage and escarole

Ingredients:

• 1 package (220 g) of chickpea penne pasta (feathers)
• 1/4 cup olive oil
• 220 g raw sweet Italian sausage, casings removed
• 1 small red onion, thickly sliced
• 1 medium head escarole, trimmed and coarsely chopped
• 1/4 tsp crushed red pepper flakes
• 0.5 tbsp. grated parmesan
• 0.5 tbsp. grated pecorino romano

Preparation:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, 1-2 minutes less than package directions. Set aside 1 1/4 cups of water and discard the rest.
2. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Crumble the sausage and cook until darkened, 2-3 minutes. Add the onion and cook until golden brown and softened, about 4 minutes.
3. Add the escarole, red pepper flakes, and 1/2 cup of the pasta water. Cover and cook until the escarole wilts, 3-4 minutes. Increase the heat to reduce the liquid in the pan and thicken it slightly, about 1 minute.
4. Add the pasta to the simmering sauce and drizzle with the remaining 2 tablespoons of olive oil. Stir well, adding a little more of the pasta water if the pasta looks dry. Remove the pan from the heat. Sprinkle with Parmesan and Pecorino, toss, and serve immediately.