2 Tbls Olive Oil, plus extra to serve
*1 packet Colcom Chakalaka Sausages, sautéed and chopped (or Colcom Sausages of your choice)
1 Onion, finely chopped
2 cloves Garlic, finely chopped
400g Chickpeas, drained and rinsed
1 cup Chicken Stock
1 cup White Wine
1 ¼ cups Kefalotiri, grated
Handful of Basil leaves, roughly chopped
- In the same pan used to sauté the Chakalaka add a little more olive oil and sauté the onion and garlic, cook stirring frequently for 5-6 minutes until translucent and fragrant.
- Add chickpeas, stock, wine and cream, then season and stir to combine. Bring the mixture to a simmer over medium to 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 2 minutes. Cover and keep warm.
- Meanwhile cook the pasta in boiling, salted water according to packet instructions until al dente. Drain, then return to the pan. Pour the sauce over the pasta, add the sausages and stir until well combined.
- Transfer pasta to a large platter. Drizzle with a little oil, season with freshly ground black pepper and serve.
*For this recipe, in class, we are going to remove the Chakalaka sausage meat out of its casing and roll into small meatballs and roll in flour. We will then fry these meatballs in a little olive oil and then add to the wine and cream sauce when ready.