Ingredients

80ml olive oil

2 sprigs of fresh rosemary

300-400g or 1 pack of 6 sausages – of your choice. Spicy Sicilian or Italian style

works well if preferred!

400g can of chickpeas

60ml white wine

350g paccheri or rigatoni

Sea salt

100g or more if you prefer Cavolo Nero

70g Berkswell Cheese, grated

Freshly ground black pepper

1 tbsp unsalted butter (optional)

Chilli flakes (optional)

Method

Cook your pasta in a pot of boiling salted water

Cook until very al dente, 3 minutes less than instructed

Heat a large pan over medium-high heat. Heat the olive oil

Fry the rosemary until crisp ~2minutes. Remove at set aside on a plate

Add sausage, chopped or breaking up with a spoon depending on your choice of sausages

Stirring occasionally, cook until browned ~8 minutes

Remove and set aside on the plate

Add chickpeas to the pot, cooking, stirring and mash lightly with spoon

Add a sprinkle of chilli flakes, season with black pepper

Cook for 5 minutes, transfer half the chickpeas to the plate

Add white wine, bring to the boil and cook until liquid almost completely evaporated

When your pasta is cooked, transfer with a slotted spoon to the pan with chickpeas. Add the cavolo nero and a large spoonful or ladleful of pasta water

Cook stirring often until the cavolo nero is cooked and the sauce is thickened

Add the reserved sausage and chickpeas

Add a little more pasta water, a sprinkle of chilli flakes and then add half the cheese

Continue stirring until it is melted and you have a glossy sauce

Add the tbsp of butter

Season with salt and black pepper

Serve topped with the sprigs of rosemary and the remaining Berkswell Cheese