Rigatoni With Chickpeas

Preparation:

Preparation: Brown 2 crushed garlic cloves in oil then remove them. Pour the peeled and crumbled sausage and the rosemary into the pan, brown and sprinkle with the wine, let it evaporate. Add the drained tomato and chickpeas, salt, pour 1 ladleful of broth, add a piece of chilli pepper and cook for 15-20 minutes. Boil the rigatoni, drain them and dress them with the chickpea sauce.