Rigatoni with chickpea cream and sausage
Procedure
Ingredients · Servings 2
- 1 can of chickpeas
- Crumbled sausage
- Extra virgin olive oil
- Chopped parsley
- Sale
- Baby
- White onion
Method · 20 min
- I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, adding water until it was covered. Once cooked, I blended them...
- I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, adding water until it was covered. Once cooked, I blended them...
- I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, adding water until it was covered. Once cooked, I blended them...
- I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, adding water until it was covered. Once cooked, I blended them...
- I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, adding water until it was covered. Once cooked, I blended them...
- I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, adding water until it was covered. Once cooked, I blended them...
- I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, adding water until it was covered. Once cooked, I blended them...
I cooked the chickpeas (draining the water from the can) in a pan with the chopped onion, I added water until it covered.
Once they were cooked I blended them, obtaining a cream, salt and pepper to taste.
(I also added a pinch of paprika).
Brown the sausage in the same pan with the onion and deglaze with white wine.
Once cooked, add the chickpea puree (you can also use beans). Cook the pasta and mix it with the sauce.
Easy, easy!
My dears... I ate it right away .
