Chickpea and Sausage Rigatoni
Chickpea and Sausage Rigatoni



  • 2 tbsp olive oil
  • 4 Italian-style sausages, chopped into 1.5cm chunks
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 400g tin of chickpeas, drained
  • 250ml chicken stock
  • 250ml white wine
  • 300ml heavy cream
  • 100g grated parmesan
  • Handful of basil, torn
  • 400g rigatoni or similar
  • Cook the sausages in 1 tbsp of oil until browned and cooked through. Drain on kitchen paper and set aside. Add the remaining oil to the pan and cook the onion for 5 mins, then add the garlic and cook for 2 mins more. Add the chickpeas, stock, wine and cream, stir well and simmer for 10 mins. Stir in the parmesan and basil, and cook for 2 mins more.
  • Meanwhile, cook the pasta in boiling salted water until al dente. Drain, return to the pan, and pour the sauce over the pasta and stir to combine. Serve in bowls with a drizzle of olive oil and plenty of black pepper.
25 mins
4 serving

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