Pasta with Garbanzo Beans, Sausage, and Arugula

Boil salted water for pasta and cook it, reserving some of the cooking liquid. Meanwhile, remove the casings from a couple of sweet Italian sausages and fry the meat, breaking it up into small pieces, until cooked through. Add a large can of drained, diced tomatoes, a can of drained chickpeas, a tablespoon of crushed fennel seeds, a good pinch of red chile flakes, salt, and pepper. Toss the pasta with a couple handfuls of arugula or another tender green (baby spinach, mizuna, and dandelion are all good) and let it wilt. Add the pasta to the sausage mixture, along with some pasta water if needed to moisten, and serve garnished with chopped parsley.

— Recipe from Mark Bittman’s Kitchen Express