Pasta with Chorizo and Chickpeas
A hearty Mediterranean-inspired pasta dish combining spicy chorizo sausage with tender chickpeas in a rich tomato sauce, finished with fresh parsley, Parmesan and bright lemon zest.
Ingredients
- •2 tablespoons olive oil
- •2 small shallots
- •¾ pound fresh Mexican chorizo
- •2 tablespoons tomato paste
- •½ teaspoon crushed red pepper flakes
- •2 cups low-sodium chicken broth
- •1 can chickpeas
- •12 ounces small dried pasta
- •1 to taste Kosher salt
- •2 tablespoons fresh flat-leaf parsley
- •1 to taste Parmesan and lemon zest
Cooking Instructions
- 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 and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
10 min
- 2.
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 thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
23 min
- 3.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
12 min
- 4.
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
3 min
- 5.
Serve pasta topped with parsley, if using, Parmesan, and lemon zest.
2 min