Katie QuinnComment

Rigatoni with Italian sausage, chickpeas + creamy basil sauce

Katie QuinnComment
Rigatoni with Italian sausage, chickpeas + creamy basil sauce
WKA_DEL_MAY_ITALIAN-6.jpg

INGREDIENTS /

2 tbsp olive oil
4 long Italian sausages, chopped into 2cm pieces
1 onion, finely chopped
2 garlic cloves, crushed
400g can chickpeas, rinsed, drained
1 cup (250ml) chicken stock
1 cup (250ml) white wine
1 cup (250ml) light cream
1 1/4 cups (100g) grated Parmesan, plus extra to serve
Handful basil, roughly chopped, plus extra leaves to serve
400g rigatoni
Extra virgin olive oil, to serve

METHOD /

Heat 1 tbs olive oil in a large frying pan over medium heat, add the sausage and cook {for X minutes, stirring?} until brown and cooked through. Drain on paper towel and set aside.

Add remaining 1 tbs olive oil to the frying pan, add onion and cook over medium heat for 5 minutes, stirring, then add garlic, stirring, for a further 1-2 minutes.

Add the chickpeas, chicken stock, white wine and cream then season well with salt and freshly ground black pepper and stir to combine.

Bring the mixture to a simmer over medium-low heat and cook for 10-12 minutes {until xxxxxx}.

Add Parmesan and stir to combine. Add the basil and cook for a further 2 minutes. Cover the pan and keep warm over low heat.

Cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, then return to the empty pan. Pour the sauce over the pasta and stir to combine.

Serve with extra basil leaves, sprinkle with Parmesan and cracked black pepper and a drizzle of extra virgin olive oil.