One-Pan Sausage & Chickpea Pasta
Easy Dinner Recipe
Hey everyone, I hope you’re all having a lovely week.
This week’s recipe resembles all of the things I’m enjoying at the moment when I cook. First of all, sausages. I always enjoy cooking sausages in every different way, but breaking the meat up and frying it until golden then adding it into a glossy sauce is a real go-to for me in the autumn.
I’ve been really busy with work so anything that I can cook in 30 mins or under is really winning me over. Over the past year or so (during the colder weeks) I’ve started cooking my pasta in one pan, in a really good quality stock or broth. Chicken broth adds to much flavour which gets taken in by the pasta as it cooks. It also helps to create that luxurious, glossy sauce too. If you can, use fresh chicken stock for this recipe, as a stock cube wont give you the same result.
When I set out to write this recipe I wanted to create something not dissimilar to a minestrone or a ribollita. I swapped the cannellini beans for chickpeas, as I have those in the cupboard more often and I think a lot of my friends do too. The main thing I wanted to do was to involve lots of ingredients I thought people might already have in the cupboard or fridge. Everyone usually has some garlic, carrots, some form of green (you can swap the kale out for cavolo nero, spinach, frozen peas), and pasta. I’m also someone who always have a stick or two of celery in the fridge which is beginning to look a little sad so if you’re the same, this is a great way to use it up.
I hope you enjoy this one as much as I do! x
