Pasta with Chorizo and Chickpeas

pasta tomato quick & easy high fiber dinner sausage chickpea bon appétit peanut free tree nut free soy free no sugar added

Michael Hudman

Makes 6 servings

Source

Ingredients

2 tablespoons olive oil

2 small shallots, chopped

3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed

2 tablespoons tomato paste

1/2 teaspoon crushed red pepper flakes

2 cups low-sodium chicken broth

1 15-ounce can chickpeas, rinsed

12 ounces small dried pasta (such as malloreddus or orecchiette)

Kosher salt

2 tablespoons chopped fresh flat-leaf parsley (optional)

Finely grated Parmesan and lemon zest (for serving)

Method

Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.

Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.

Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.

Serve pasta topped with parsley, if using, Parmesan, and lemon zest.