This hearty Northern Italian pasta works well with just about any pasta shape you have on hand. The sauce is a combination of flavorful chicken Italian sausage, cooked chickpeas, chopped tomatoes, white wine, garlic and fresh herbs. The fresh herbs I like pairing with the fennel-flavored taste of Italian sausage are fresh rosemary and fresh sage. A topping of shredded Parmesan cheese adds a nice finishing richness to each and every bite of this tasty pasta dish.
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Pasta with Italian Sausage, Garbanzo Beans & Fresh Herbs
Ingredients:
- 1 lb. pasta–cooked to al dente, according to package instructions
- 1 teaspoon olive oil
- pinch of crushed red pepper flakes
- 4 garlic cloves, thinly sliced
- 1 lb. chicken sausage, removed from casings
- 1 Tablespoon unsalted butter
- 1 large tomato, diced
- 1/4 cup chopped, fresh herbs (rosemary and sage)
- salt and pepper
- 1/2 cup dry white wine
- (1) 14.5 oz. can chickpeas, drained and rinsed
- Shredded Parmesan cheese, for serving
Directions:
- In a large straight-sided saute pan or Dutch oven, heat the oil along with the red pepper flakes, garlic and sausage over medium heat. With a wooden spoon, break up the sausage in the pan while it cooks. Cook for 10 minutes, or until the sausage is browned and fully cooked through.
- Next, add in the butter, the diced tomato, the fresh herbs and ½ teaspoon of salt and big grinding of black pepper. Cook for 5-7 minutes, or until the tomatoes begin to break down. Next, add in the wine and chickpeas to the pot. Continue to cook for 3-4 more minutes, or until everything is heated through and some of the wine has evaporated. Taste, and adjust seasonings if necessary.
- Serve with warm, cooked pasta and a some grated cheese.
Tagged: chicken sausage, chickpeas, fresh herbs, garbanzo beans, Italian sausage, Northern Italian pasta, northern Italy, Parmesan cheese, pasta, rosemary, sage, sausage & chickpea pasta, tomatoes, white wine
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