- 6
- 25 mins
- 45 mins
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
- one 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 zest.
NUTRITIONAL INFORMATION
Calories (kcal) 660
Fat (g) 35
Saturated Fat (g) 12
Cholesterol (mg) 70
Carbohydrates (g) 56
Dietary Fiber (g) 4
Total Sugars (g) 5
Protein (g) 30
Sodium (mg) 1450