Ingredients
- 2 Tbsp. olive oil
- 2 small shallots, chopped
- 3/4 lb. Sweet Italian Sausage
- 2 Tbsp. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1 15-oz. can chickpeas, rinsed
- 1 lb. Cavatelli
- Kosher salt
- 2 Tbsp. chopped fresh flat-leaf parsley
- Finely grated Parmesan and lemon zest (for serving)
Details
Preparation time 25mins
Cooking time 45mins
Preparation
Step 1
Heat oil in large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add sausage and 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 and reserve 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and add more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
Serve pasta topped with parsley, Parmesan and lemon zest.
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