Pasta with Hot Sausage and Chickpeas

By Tingrin3

Ingredients

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

Preparation

Step 1

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

Add tomato paste and red pepper flakes and cook until paste darkens about 1 min.

Add broth and bring to a boil.reduce heat and simmer stirring occasionally
until sauce thickens about 15-20 mins.

Add chickpeas and cook until heated through about 2 mins.

Meanwhile, cook pasta in a lg. pot of boiling, salted water until al dente.

Drain pasta reserving 1 cup pasta water. Add add 1/4 cup of the water to pasta sauce and a little more if needed. Cook 3 more minutes.