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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Review Body: great recipee. i did have a weee bit of fun with it. i used roasted onions, a bunch of them instead of the red ones and i used half spicy and half mild italian sausage. to top it off i put a bunch of asagio cheese on it. the mix of fresh with the lemon and mint and then the savoriness of the cheese and sausage was great. my favorite part was the chickpeas nestkng in the pasta. so addorable. who said food cannot be brilliant!!