|1||bell pepper (red)|
|1½ tbsp||olive oil|
|180 g||chickpeas (canned)|
|300 g||crushed tomatoes (canned)|
|Parmesan cheese for serving|
A bold Italian red to complement this well-seasoned sausage and tomato sauce.
Slice sausage into 2 cm/0.75 in. pieces. Peel garlic and onion. Finely chop garlic and cut onion into wedges. Chop bell pepper into small pieces and roughly chop rosemary and parsley. Heat olive oil in a frying pan and fry sausage, garlic, and bell pepper for approx. 2 – 3 min., then add onion and chickpeas and fry for approx. 2 – 3 min. more.
Add tomatoes and season with salt and pepper. Let simmer for approx. 10 – 15 min., uncovered. In the meantime, bring water to a boil in a large saucepan, add salt, and cook penne according to package instructions, until al dente.