Shells with Chickpeas, Sausage & Kale

Today I'm setting out a quick, simple and tasty pasta dish, the type I usually turn to on oh, say, the Monday night before payday. It's a little more gussied up than some other cucina povera classics on rotation in my kitchen, but you can easily nix the sausage if you don't have any on hand or don't eat meat, just up the amount of the kale & chickpeas and it'll still be a very satisfying bowl of comfort food. Feel free to sub orecchiette for the shells; I've made it with both and each form the most delightful little nooks for the chickpeas and other little goodies to nestle.

Shells with Chickpeas, Sausage & Kale
Makes 3 servings

*1/3-1/2 lb shells (De Cecco is always my preferred pasta)

*EVOO

*2 links hot Italian sausage, casings removed

*Good handful of chopped onion

*1 anchovy fillet, minced (optional)

*3 cloves garlic, 1 sliced, 2 minced

*3-4 kale leaves sans rib, ribboned

*Pinch red pepper flakes

*Glug of white wine (about ¼ cup)

*1 cup chickpeas, drained & rinsed

*S&P

*Pinch of chopped fresh thyme leaves

*Grated Parm

Put a pot of well salted water on to boil for the pasta. Saute the sausage in a wide pan with a little olive oil until nicely browned and cooked through, then remove and set aside. Add a touch more oil and saute the onion for a couple minutes, then throw in the anchovy if you please, and let it mmmmelt into the oil. Add the garlic then after about a minute add the kale and saute for a couple more minutes. Splash in the wine and once the alcohol whiff burns off, add the chickpeas and sausage. Set to low, season, and then add the drained pasta to the pan, tossing with a little reserved pasta water if it's dry. Dust servings with freshly-grated parm and thyme leaves.