Sausage & Chickpea Rigatoni Pasta
My Sausage & Chickpea Rigatoni Pasta brings you a hearty and delicious pasta that is a perfect family meal, packed with tons of flavor!
Who doesn’t love pasta? Is there such a thing as too many pasta recipes? Yeah, I didn’t think so either. So, here is my recipe for Sausage & Chickpea Rigatoni Pasta!
- 16 oz. rigatoni pasta
- 6 Italian Sausage links
- 1 Tablespoon minced garlic
- 1 red bell pepper, chopped
- 1 small white onion, chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 1 14 oz can chickpeas, drained and rinsed
- 1 14 oz can crushed tomatoes
- Slice sausage into 1-inch rounds.
- Heat olive oil in a large skillet over medium-high heat, add sausage, onion, garlic and bell pepper. Cook for 3 minutes.
- Add chickpeas and cook for 3 more minutes.
- Add tomatoes and seasonings; stir and bring to a simmer; simmer for about 10-15 minutes while you cook the pasta.
- Meanwhile, bring water to a boil in a large saucepan and cook your pasta according to the package instructions.
- Drain pasta and add it to the sauce; toss to coat pasta.
- Serve with a sprinkle of parmesan and mozzarella cheese.
It is times like this that I find my good eating habits go out the window. I literally crave and cave into more and more to comfort food. Those rich, hearty dishes that fill you up with warmth from the inside out or creamy, sweet treats. I am not biased. I will take all the above. BUT if I am being honest, pasta is my favorite comfort food.
This dish is a nice twist on the traditional rigatoni and meat sauce and happens to be one of my absolute favorite easy, filling and delicious family dinner recipes. Personally, I love rigatoni as opposed to spaghetti noodles. Seriously, y’all think about it, it’s like a built-in spoon because it cradles the rich tomato sauce. It’s so good – it’s just delicious comfort food at its finest.
For this dish, the sausage is browned and then combined ingredients to make a super quick tomato sauce. It all gets combined with cooked rigatoni and finished with sprinkling of parmesan and mozzarella cheese topping. In just under 30 minutes and dinner is served. Lovely served with crusty bread and a salad. What’s even better is like most pasta dishes, the re-heated leftovers are almost better than when it’s freshly cooked. So, make a big skillet and enjoy from the fridge.