Orecchiette with Sausage, Chickpeas and Mint
By GadgetGirl
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.
Ingredients
- 1 pound orecchiette
- 1/3 cup extra-virgin olive oil
- 3/4 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
Details
Preparation time 30mins
Cooking time 30mins
Adapted from bon appétit.com
Preparation
Step 1
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.
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