Sizzling Rosemary Chickpeas

SERVES 4

500g dried penne or rigatoni (good Italian brand)

60g good quality chorizo sausage

Garlic to taste, 2-3 cloves at least

A pinch chilli flakes, to taste 1 tsp dried or 2 tsp fresh rosemary

1 x 400g tin of chickpeas, drained and rinsed

A pinch of paprika

1 tsp dried/fresh flat leaf parsley 2 tbsp Castelli Parmigiano Reggiano cheese

Good-quality olive oil

Salt and black pepper

To serve:

Rustic bread Packet of rocket 1 Cook the pasta according to the 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 a 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 and season with salt and pepper.

8 Serve with crusty bread and a side of lightly-dressed rocket.