Hirsheimer & Hamilton
As co-chefs, Hudman and Ticer see each other daily, but the old friends still cook together on days off. "Andy does the steak," says Hudman, "and I do the pasta."
- Yield
- Makes 6 servings
- Active Time
- 25 minutes
- Total Time
- 45 minutes
Ingredients
-
- 2 tablespoons olive oil
- 2 small shallots, chopped
- 3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, rinsed
- 12 ounces small dried pasta (such as malloreddus or orecchiette)
- Kosher salt
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
- Finely grated Parmesan and lemon zest (for serving)
Preparation
-
- 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 and 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 thick-ened, 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 1/2 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.
Per serving: 660 calories, 35 g fat, 4 g fiber