Orecchiette with Sausage, Chickpeas and Mint

F&W's Justin Chapple gives his pasta with sausage a twist by adding chickpeas and mint and finishing the dish with a dollop of yogurt.

  • Total Time:
  • Servings: 6
KEY: Dinner, Pasta & Noodles, Italian, Fast, Staff Favorites, Kids' Party

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  • 1 pound orecchiette
  • 1/3 cup extra-virgin olive oil
  • 3/4 pound loose sweet Italian sausage
  • 1 large red onion, thinly sliced
  • One 15-ounce can chickpeas, rinsed and drained
  • 1 cup small mint leaves
  • 2 tablespoons fresh lemon juice
  • Salt
  • Pepper
  • Plain yogurt, for serving

How to make this recipe

  1. In a pot of salted boiling water, cook the orecchiette until al dente. Drain, reserving 3/4 cup of the cooking water.
  2. Wipe out the pot and heat the olive oil in it. Add the sausage and cook over moderate heat, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the chickpeas, orecchiette and reserved cooking water and toss over moderate heat until the pasta is hot and coated in a light sauce, about 2 minutes. Stir in the mint and lemon juice and season with salt and pepper. Spoon the pasta into bowls and serve with yogurt.

Suggested Pairing

Pair this pasta dish with a spice-inflected Barbera d'Alba.

Contributed By Photo © Andrew Purcell Published May 2015

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1030948 recipes/orecchiette-sausage-chickpeas-and-mint 2015-04-15 Justin Chapple weeknight-dinner|6|pasta-and-noodles|italian|fast|staff-favorite|kids-party may-2015 recipes,orecchiette-sausage-chickpeas-and-mint 1030948