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