Rigatoni with chickpeas
Instructions
Brown in oil 2 garlic cloves crushed then delete them.
Pour into casserole the sausage and crumbled and the stripped Rosemary, roast and sprinkle with wine, evaporate.
Add the tomatoes and chickpeas drained, add salt, add 1 tbsp of broth, add a bit of hot pepper and cook for 15-20 minutes.
Boil the rigatoni, drain and toss with the chickpea sauce.
Ingredients and dosing for 4 persons
- 400 g of pasta macaroni type
- 400 g of tomato pulp
- 400 g of canned chickpeas already boiled
- 250 g of sausage
- 2 cloves of garlic
- White wine
- 1 tbsp of broth
- Rosemary
- Salt
- 1 bit of chili