Pasta with Cavatelli, Sausage and Chickpeas

By ldijoe

You can use Cavatelli or Orecchiette Pasta

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)

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.