Pasta with Chorizo and Chickpeas

By damiles1

Ingredients

• small shallots, chopped
• lb. fresh Mexican chorizo or hot Italian sausage, casings removed
• Tbsp. tomato paste
• Tbsp. olive oil
• cups low-sodium chicken broth
• 15-oz. can chickpeas, rinsed
• oz. small dried pasta (such as malloreddus or orecchiette)
• Kosher salt
• Tbsp. chopped fresh flat-leaf parsley (optional)
• tsp. crushed red pepper flakes
• Finely grated Parmesan and lemon zest (for serving)

Details

Servings 6
Preparation time 25mins
Cooking time 45mins
Adapted from bonappetit.com

Preparation

Step 1

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; 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 thickened, 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 ½ 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.