Chickpeas with Spicy Sausage and Pasta


Sausage and Chickpeas with PastaWe are down to the wire as we begin to bid adieu to another year. Depending on where you are with things, chances are you are looking forward to a few days off. I certainly am. It is time for my annual visit to India and I love being able to catch up with family and of course make time to savor lots of new food, try out new spices all to cull and collect inspiration for a new year full of flavors and recipes.Pasta with Sausage and Chickpeas









This week however, is a different story. I am happy with the warm weather, but I am frantically running around trying to complete my packing, packing in year end concerts, getting in last minute gifts. By the way, if you are still looking for that gift for someone, do check out the Spices and Seasons Cookbook, and if you are local I would be happy to sign it for you. After all, chances are if you are reading this column you would not mind a portable version of 152 of my recipes.

Ah well, I digress, with the madness of the week, I made a beautiful one dish meal, a pasta that is hearty enough for winter with the wildcard freshness of basil. Yes, I use the last of my potted basil, which actually was doing quite well thanks to winter. I have a visual show and tell for you before the recipe. Hopefully, you will enjoy the video.

Chickpeas with Spicy Sausage and Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A beautiful one dish meal of pasta, sausage and chickpeas, perfect for a busy evening especially for a family meal on the run.


  • 3 tablespoons extra-virgin olive oil
  • 3 cloves of minced garlic
  • 1 small red onion, very finely diced
  • 3 tablespoons chopped green peppers
  • 11/2 cup of crushed red tomatoes or tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt or to taste
  • ¾ cup of cooked chickpeas
  • 1 cup of chopped spicy sausage (Italian or andouille)
  • ½ teaspoon freshly ground cumin
  • ½ teaspoon freshly ground fennel
  • 11/2 cups of pasta cooked until al dente (a small shape such as a pipette or ditalini)
  • 2 to 3 tablespoons finely chopped basil
  • Freshly grated Parmesan to finish


  1. Heat the oil and add in the minced garlic and cook until the garlic is pale golden. Add in the onions and the peppers saute until soft and wilted (about 4 to 5 minutes).
  2. Add in the chopped tomatoes and the sugar with about ½ cup of water.
  3. Stir in the sugar and the salt bring to a simmer.
  4. Add in the chickpeas, spicy sausage and cook through for about 2 minutes.
  5. Add in the pasta and mix well.
  6. Turn off the heat, garnish with the chopped basil and Parmesan and serve.


About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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