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Creamy basil, sausage & chickpea rigatoni
Creamy basil, sausage & chickpea rigatoni
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try Katie Quinn Davies' quick and delicious creamy sausage rigatoni for a perfect weeknight dinner option.
Ingredients:
  • 36.40 gm extra virgin olive oil, plus extra to serve
  • 4 Italian-style pork sausages, chopped into 1.5cm pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can chickpeas, rinsed, drained
  • 250ml chicken stock
  • 250ml white wine
  • 100g parmesan
  • Handful basil leaves, roughly chopped
  • 400g rigatoni pasta
Instructions:
  • In a large frypan over medium heat, sizzle the sausage in 1 tablespoon of oil until beautifully browned and fully cooked, about 5 minutes. Drain on paper towel and set aside.
  • Drizzle the remaining 1 tablespoon of oil into the frypan. Sauté the onion for 5 minutes, then add the garlic and continue stirring for 1-2 minutes until fragrant.
  • Combine chickpeas, stock, wine, and cream in a pot. Season with your favorite spices and stir well. Simmer over medium-low heat for 10-12 minutes until slightly reduced. Stir in parmesan, add basil, and cook for an additional 2 minutes. Keep warm over low heat, covered.
  • Cook the pasta in a pot of boiling, salted water until al dente as per package directions. Drain and return to the pot. Pour sauce over pasta, add sausage, and stir to combine.
  • Place the cooked pasta onto a large platter. Drizzle with a hint of oil, sprinkle with freshly ground black pepper, and serve immediately.

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