Sausage Chickpea Rigatoni
Hearty and delicious, my Sausage and Chickpea pasta combines sliced Italian sausage and chickpeas with al dente pasta in a garlicky tomato sauce, finished with fresh basil and parsley.
Servings: 6
Ingredients
- 1 1/2 pounds Italian sausage
- 1 pound rigatoni or penne, ziti, etc
- 1/4 cup extra virgin olive oil
- 6 cloves garlic sliced
- 3 small anchovy fillets optional
- 1/2 teaspoons crushed hot red pepper flakes
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 2 15-ounce cans chickpeas drained
- 2 cups reserved pasta water will most likely not need all of it
- 1/2 cup grated Parmgiano Reggiano
- 1/4 packed cup basil leaves hand torn
- 1/4 cup minced flat-leaf Italian parsley
- salt and pepper to taste
Instructions
- Line sausage links in a baking dish and poke a couple holes in them. Roast sausage at 400°F for 15 minutes. Once done and cool enough to handle, slice sausage on a bias.
- Bring a large pot of salted water (2 tablespoons per gallon of water) to a boil.
- Heat a large pan to medium heat for 2 minutes. Coat the pan with the olive oil and add in the sliced sausage. Cook the sausage until browned on both sides and cooked through. Note: If using bulk Italian sausage, sear the sausage and break up with a wooden spoon. Remove the sausage to a plate.
- Remove the sausage and set aside in a bowl covered with foil to keep warm. If the pan is dry add in a couple more tablespoons of olive oil. Add the garlic and anchovies and saute until lightly golden then add in the crushed red pepper flakes and cook for 30 seconds more.
- Next, add in the tomatoes and bring to a lively simmer. Add in the chickpeas and sausage and continue to cook at a moderate simmer.
- Now cook the pasta until 1 minute less than al dente. Add the almost cooked pasta into the sauce and stir or flip to coat. If the pasta is too dry add a 1/2 cup of pasta water. Cook for 30-60 seconds until finished then remove pan from the heat and mix in the cheese.
- Taste and season with more salt and pepper if required. Add in the parsley and basil and serve with grated cheese.
Notes
- Servings. Makes 4 large or 6 moderate sized servings.
- Sausage. You can use whole links sliced into pieces or bulk Italian sausage for this recipe.
- Substitute beans. Cannellini or navy beans can be subbed for chickpeas.
- Pasta water. If the pasta dries out at all just add a touch of the reserved pasta water to loosen it up and mix well before serving.
- Leftovers. Sausage and chickpea pasta can be saved for up to 3 days and can be reheated on the stovetop or the microwave.
Nutrition
Calories: 834kcal | Carbohydrates: 67.9g | Protein: 35.6g | Fat: 47.9g | Saturated Fat: 13.1g | Cholesterol: 100mg | Sodium: 1043mg | Fiber: 4.9g | Sugar: 9.4g | Calcium: 92mg | Iron: 5mg
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