These whole wheat straccetti with sausage and chickpeas are a truly superlative main course with a bold flavor. The rather tasty sauce pairs perfectly with a delicate and light fresh pasta. In short, it’s a recipe I recommend noting down and I’m sure you’ll love it. An ideal dish for a rustic family dinner or with friends.
Other rustic ideas:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Whole Wheat Straccetti with Sausage
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 2 eggs (medium)
- 1 tbsp extra virgin olive oil
- water
- salt
- 1 cup canned chickpeas (drained weight)
- 10.5 oz sausages
- Grana Padano cheese (optional)
- 2 cloves garlic
- 1 sprig rosemary
- 2 tbsp extra virgin olive oil
- salt
- black pepper
Tools
- Pasta machine
- 1 Colander
- 1 Pan
Preparation of Whole Wheat Straccetti with Sausage
First, prepare the straccetti following the recipe described HERE.
Peel the sausages and crumble them with a fork.
Drain the chickpeas from their preserving water and rinse them thoroughly under running water.
In a large pan, heat a few tablespoons of oil, then add the peeled and whole garlic cloves, the sausages, and the rosemary needles.
Brown everything for a few minutes, then add the chickpeas.
Continue cooking for about ten minutes, stirring occasionally. Adjust salt and pepper to taste.
Meanwhile, cook the whole wheat straccetti in plenty of salted boiling water for 3/4 minutes, drain them al dente, and transfer them immediately to the pan with the sauce. Gently mix to combine all the ingredients well.
Distribute the whole wheat straccetti with sausage and chickpeas onto individual plates, drizzling them with a little raw oil. If you like, you can sprinkle them with grated cheese (I didn’t add it).
Serve immediately, piping hot. Enjoy! Paola
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