1x 500g Colcom Chakalaka Sausage (remove the sausage from the casing)
1 Onion, finely chopped
2 cloves Garlic, finely chopped
400g can Chickpeas, rinsed and drained
1 cup Chicken Stock
1 cup White Wine
300ml thickened Cream
1 ¼ cup grated Kefalotiri cheese
Handful of Basil leaves, roughly chopped
Salt and White Pepper
- Heat 1 Tbls olive oil in a frying pan and cook and brown off the Colcom Chakalaka sausage mince. Remove from pan and drain on a paper towel. Set aside.
- Add more olive oil to the pan and sauté onion, stirring for 5 minutes, then add garlic and cook, stirring for a further 1-2 minutes until fragrant.
- Add chickpeas, stock, wine and cream, then season and stir to combine. Bring the mixture to a simmer over medium low heat and cook for 10-12 minutes until slightly reduced. Add the Kefalotiri, stirring to combine, then add the basil and cook for a further two minutes.
- Cover and keep warm.
- Meanwhile, cook the pasta in boiling, salted water. Drain, then return to the pa. Pour the sauce over the pasta, add the sausage meat and stir until well combined.