Orecchiette with Sausage and Chickpeas

Processed with VSCOcam with t1 presetWhenever I post a recipe here on Sip Savour Share, I prefer it to be original. Even if it’s a few slight tweaks here and there from a well-loved recipe. But, sometimes you come across a recipe so perfect that even the slightest alteration will change your feeling about it. That was the case with this recipe from Bon Appetit. Time after time, Bon Appetit proves to be my favourite food magazine. To me, it’s like Food & Wine, but for Gen Y. There are great wine tips, fun travel articles, and of course, delicious recipes.

Here is the recipe from Bon Appetit (highlighting the items that I used). Enjoy! I highly suggest using this recipe to a T and sprinkling the lemon zest on at the end. It really adds a little something special.

Orecchiette with Italian Sausage and and Chickpeas
*modified using my preferences from Bon Appetit
Serves 4 as a main, 6 as a primi

2 small shallots, chopped
¾ lb. 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 (you can halve this if you want)
12 oz. orecchiette
Maldon salt
2 Tbsp. chopped fresh flat-leaf parsley
½ tsp. crushed red pepper flakes
Finely grated Parmesan and lemon zest (for serving)

1) Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add sausage; cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes.
2) 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.
3) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
4) 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.
5) Serve pasta topped with parsley, if using, Parmesan, and lemon zest.

Serve with: a light red wine from Sicily like Nero d’Avola (there are many inexpensive options at the wine store)

*photo by me