PASTA WITH CHORIZO AND CHICKPEAS

Pasta with Chorizo and Chickpeas image

Provided by @MakeItYours

Number Of Ingredients 11

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2 small shallots, chopped
1 lb. fresh Mexican chorizo or hot Italian sausage, casings removed
2 Tbsp. tomato paste
2 Tbsp. olive oil
2 cups low-sodium chicken broth
1 15-oz. can chickpeas, rinsed
12 oz. small dried pasta (such as malloreddus or orecchiette)
Kosher salt
2 Tbsp. chopped fresh flat-leaf parsley (optional)
1/4 tsp. crushed red pepper flakes
Finely grated Parmesan and lemon zest (for serving)

Steps:

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; cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
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 thickened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
Serve pasta topped with parsley, if using, Parmesan, and lemon zest.