

Winner '11: Colette Coughlan
Sizzling Rosemary Chickpeas

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

Colette Coughlan
"This is my family's favourite mid-week recipe. It's quick to prepare and quickly consumed - and the best part is that it is adaptable for children. I add the chorizo and chilli to the adult portions only. The chorus of "mmm" between chomping noises makes it all worthwhile."<< Back to list of Winners

