Fusilli pasta and chickpeas
Instructions
If you use the dried chickpeas, you will have to let me soaked for a whole night, in a bowl with warm water.
Drain the soaking water and place the fire with other warm water, a pinch of salt, a Sage leaf and a bit of Rosemary branches.
Cook al dente, as will still cooked with the sauce, as we indicate below.
Place in a pan large enough fine chopped garlic, Rosemary and Sage; combine the oil, chopped Bacon and sausage, deprived of his skin and crushed.
Fry the whole thing, add salt and pepper.
When you see that the sauce is ready, add the tomato sauce, diluted with a little water or broth of dice, and finally the chickpeas, drained from their cooking water (which will keep aside).
Cover the saucepan and simmer, over low heat, for 10 minutes.
If in the meantime the chickpeas were to dry out too much, add a little of their cooking broth or, if you have used chickpeas in water jar, simple.
Meanwhile boil the fusilli in salted water, drain them, put them in the tureen and cover them with chickpeas, stirring well to blend.
Sprinkle grated Parmesan and serve immediately, piping hot.
This first course is suitable for the winter season for its many calories.
Ingredients and dosing for 4 persons
- 500 g of type pasta fusilli
- 1 jar of chickpeas (or 300 g of dried chickpeas to soak and boil)
- Salt
- 3 leaves sage
- 1 sprig of rosemary
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 50 g of bacon
- 1 sausage
- Pepper
- 1 tablespoon of tomato sauce
- Abundant of grated parmesan cheese