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.
Slideshow:More Pasta Recipes
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
Plain yogurt, for serving
How to Make It
In a pot of salted boiling water, cook the orecchiette until al dente. Drain, reserving 3/4 cup of the cooking water.
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.
Pair this pasta dish with a spice-inflected Barbera d’Alba.
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