The Pasta My Family Wants Every Week

By Sip and Feast · 50 min

Ingredients

Instructions

1. Roast the sausage links in a baking dish at 400°F for 20 minutes, pricking a few holes first. Let cool enough to handle, then slice on a bias.
2. Bring a large pot of salted water to a boil.
3. Heat a large pan over medium-low heat for 2 minutes. Coat it with olive oil and brown the sliced sausage on both sides until cooked through.
4. Remove the sausage to a foil-covered bowl to keep warm. If the pan is dry, add a couple more tablespoons of olive oil. Add the sliced garlic and cook until lightly golden, then add a pinch of crushed red pepper flakes and cook 30 seconds more.
5. Add the tomatoes and cook for a couple of minutes, stirring occasionally, until simmering.
6. Add the chickpeas and sausage and keep at a light simmer.
7. Cook the rigatoni until al dente. Add it to the sauce, stir to coat, then add the grated Parmigiano Reggiano and mix again. If too dry, add a little pasta water. Cook 30 to 60 seconds more, then remove from heat.
8. Taste and season with salt, adding more pepper if needed. Stir in the parsley and basil, and serve with grated Parmesan or Pecorino Romano.

Summarized from Sip and Feast's video. Watch it for the details.

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