Pasta with Andouille Sausage, Beans and Greens

cooking.nytimes.com

Kim Klieger Geiringer

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 (4½ cups)

1 tablespoon fresh thyme leaves

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

1 cup diced fresh tomato (from 1 large)

¼ cup chopped flat-leaf parsley

¼ cup thinly sliced chives

1 lemon, zested and cut into wedges, for serving

¼ cup grated Parmesan, for serving

Directions at cooking.nytimes.com

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