Pasta with Chorizo and Chickpeas

By Gibby

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

Ingredients

• 2 small shallots, chopped
• 3/4 lb. fresh Mexican chorizo or hot Italian sausage, casings removed
• 2 Tbsp. tomato paste
• 2 Tbsp. olive oil
• 2 cups low-sodium chicken broth
• 1 15-oz. can chickpeas, rinsed
• 12 oz. small dried pasta (such as malloreddus or orecchiette)
• Kosher salt
• 2 Tbsp. chopped fresh flat-leaf parsley (optional)
• 1/2 tsp. crushed red pepper flakes
• Finely grated Parmesan and lemon zest (for serving)

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