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Rosmarino and chickpeas


  • 320 g rosmarino Di Martino (rosmary shaped pasta) 
  • 100 g dried chickpeas (400 g if already boiled)
  • 1 onion
  • 200 g peeled tomatoes
  • 1 bay leaf
  • 1 clove garlic
  • 1 red chilli
  • oregano 
  • basil
  • 1.5 litres meat stock 
  • 100 g lean sausage
  • grated cheese 
  • 1 spoon extra virgin olive oil 
  • salt and pepper to taste 


Sauté the chopped onion and garlic in a large pan with the oil

Add the skinned and crumbled sausage and leave to brown; then add the chickpeas, bay leaf and chilli, together with a pinch of oregano and some basil leaves

Let the ingredients mix together, then cover with the boiling stock and continue cooking for a few minutes longer

Pour in the rosmarino pasta and allow to cook for the required time. Serve the dish accompanied by freshly grated cheese.


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