Pasta with Chorizo and Chickpeas

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. 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. 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. 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. 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. 5.

   Serve pasta topped with parsley, if using, Parmesan, and lemon zest.

   2 min