Ingredients Pasta + Noodles Orecchiette with Sausage, Chickpeas and Mint 5.0 (1) 2 Reviews 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Andrew Purcell Total Time: 30 mins Yield: 6 Ingredients 1 pound orecchiette ⅓ cup extra-virgin olive oil ¾ pound sweet Italian sausage (loose) 1 red onion (large thinly sliced) 15 ounces chickpeas (1 can rinsed and drained) 1 cup mint leaves (small) 2 tablespoons fresh lemon juice Salt Pepper Plain yogurt (for serving) Directions 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. Suggested Pairing Pair this pasta dish with a spice-inflected Barbera d’Alba. Rate it Print