Ingredients

1lb Gemelli pasta

4 hot or sweet sausage links, cut in ¼" slices

4 boneless, skinless chicken thighs, cut in1" pieces

1/2 lb bacon cut in ½" pieces

1 head broccoli rabe cut in 2" pieces

12 cloves garlic sliced thin

1 med onion sliced thin in ½ moons

1 16 oz can chickpeas plus ½ their liquid

10 oz sliced mushrooms

Salt and pepper to taste

¾ cup freshly grated Parmesan cheese.

1 cup dry white wine

6 oz extra virgin olive oil

Preparation

  1. Cook pasta al dente & drain well.
  2. Fry sausage in 1oz oil on low heat until done. Remove & slice
  3. Salt and pepper chicken and cook in same oil on low heat until done. Remove and slice
  4. Fry bacon in oil until crisp. Remove to paper towel to dry.
  5. Drain 1/3 of the oil and On low heat slowly sauté garlic, onion & mushrooms for 3-5 minutes.
  6. Deglaze the pan with the wine for 2 minutes. Use spoon to scrape up browned bits on bottom of pan.
  7. Add the chickpeas with juice & one ladle pasta water, bring to boil reduce heat & cook for 3 minutes. 8. Add the cut broccoli rabe and cover for 3 minutes.
  8. Add the pasta, chicken, sausage & bacon. Fry for 3 minutes on high heat & toss continuously so as not to burn.
  9. Add cheese & toss.
  10. Add the remaining extra virgin olive oil and re-season.