Chickpea and Sausage Rigatoni

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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