INGREDIENTS FOR 4 SERVINGS
- 320 g rosmarino Di Martino (rosmary shaped pasta)
- 100 g dried chickpeas (400 g if already boiled)
- 1 onion
- 200 g peeled tomatoes
- 1 bay leaf
- 1 clove garlic
- 1 red chilli
- oregano
- basil
- 1.5 litres meat stock
- 100 g lean sausage
- grated cheese
- 1 spoon extra virgin olive oil
- salt and pepper to taste
Directions:
Sauté the chopped onion and garlic in a large pan with the oil
Add the skinned and crumbled sausage and leave to brown; then add the chickpeas, bay leaf and chilli, together with a pinch of oregano and some basil leaves
Let the ingredients mix together, then cover with the boiling stock and continue cooking for a few minutes longer
Pour in the rosmarino pasta and allow to cook for the required time. Serve the dish accompanied by freshly grated cheese.
