Winner '11: Colette Coughlan

• 500g dried penne or rigatoni (good Italian brand)
• 60g good quality Chorizo sausage
• Garlic to taste, 2-3 cloves at least
• 1 fresh chilli or pinch chilli flakes, to taste
• 1 tsp dried or 2 tsp fresh rosemary
• 1 x 400g tinned chickpeas, drained & rinsed
• Paprika
• 1 tsp dried/fresh flat leaf parsley
• 2 tbsp Castelli Parmigiano Reggiano cheese
• Good quality olive oil
• Salt and black pepper
• Rustic bread
• Packet of rocket

1. Cook the pasta according to packet instructions. Reserve the pasta water at the end after draining.
2. Cook the chorizo in a frying pan over a medium-low heat to release its juices.
3. Whizz the garlic, chilli and rosemary in a food processor.
4. Add mixture to the pan with the chorizo. Cook for two minutes, being careful not to let the garlic burn.
5. Stir in the chickpeas and cook for further two minutes. Add paprika to taste.
6. Add the chickpea mixture to the pasta with the parsley, pasta water and lashings of Castelli Parmigiano Reggiano.
7. Drizzle with oil & season
8. Serve with crusty bread and a side of lightly dressed rocket.

Colette Coughlan