Orecchiette with Sausage, Chickpeas and Mint

F&W’s Justin Chapple gives his pasta with sausage a twist by adding chickpeas and mint and finishing the dish with a dollop of yogurt. SUGGESTED PAIRING Pair this pasta dish with a spice-inflected Barbera d’Alba.

Orecchiette with Sausage, Chickpeas and Mint

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    pound orecchiette

  • cup extra-virgin olive oil

  • ¾

    pound loose sweet Italian sausage

  • 1

    large red onion, thinly sliced

  • One

    15-ounce can chickpeas, rinsed and drained

  • 1

    cup small mint leaves

  • 2

    tablespoons fresh lemon juice

  • Salt

  • Pepper

  • Plain yogurt, for serving


In a pot of salted boiling water, cook the orecchiette until al dente. Drain, reserving 3/4 cup of the cooking water. Wipe out the pot and heat the olive oil in it. Add the sausage and cook over moderate heat, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the chickpeas, orecchiette and reserved cooking water and toss over moderate heat until the pasta is hot and coated in a light sauce, about 2 minutes. Stir in the mint and lemon juice and season with salt and pepper. Spoon the pasta into bowls and serve with yogurt.


Facebook Conversations