Creamy basil, sausage and chickpea rigatoni

Step 1

Heat 1 tablespoon oil in a large frypan over medium heat. Cook sausage, turning, for 5 minutes or until browned and cooked through. Remove from pan and drain on paper towel. Set aside.

Step 2

Add remaining 1 tablespoon oil to the frypan. Cook onion, stirring, for 5 minutes, then add garlic and cook, stirring, for a further 1-2 minutes until fragrant.

Step 3

Add chickpeas, stock, wine and cream, then season and stir to combine. Bring the mixture to a simmer over medium low heat and cook for 10-12 minutes until slightly reduced. Add parmesan, stirring to combine, then add basil and cook for a further 2 minutes. Cover and keep warm over low heat.

Step 4

Meanwhile, cook pasta in a saucepan of boiling, salted water according to the packet instructions or until al dente. Drain, then return to the pan. Pour the sauce over the pasta, add sausage and stir until well combined.

Step 5

Transfer pasta to a large platter. Drizzle with a little oil, season with freshly ground black pepper and serve.