Chorizo Chickpea Pasta

Fresh chorizo sausage tossed with nutty chickpeas and pasta in a spicy broth.

Ingredients

• 3 tablespoons olive oil, divided
• 1 pound fresh Mexican chorizo or hot Italian sausage
• 1 small yellow onion, chopped
• 2 tablespoons tomato paste
• ½ teaspoon crushed red pepper flakes
• 2 cups low-sodium chicken broth
• coarse salt and fresh black pepper
• 1 (15-ounce) can chickpeas, rinsed
• 8 ounces small - medium sized pasta like gemelli
• 2 tablespoons chopped fresh flat-leaf parsley
• grated Parmesan cheese, for serving

Instructions

1.     Heat 2 tablespoons oil in a large skillet over medium heat and add the sausage. Cook, turning to brown well on all sides. Remove to a cutting board.
2.     Add the remaining tablespoon oil to the same pan along with the onions, cook until softened, stirring often about 5 minutes.
3.     Add the tomato paste and red pepper flakes, cook for one minute then stir in the broth. Season with about 1/2 teaspoon salt and a few turns of fresh pepper.
4.     Slice the sausage into 1/2-inch wide rounds and add to the broth. Bring to a simmer and simmer slowly 20 minutes, stirring often.
5.     Meanwhile cook the pasta to al dente in plenty of salted water. Before draining set aside 1/2 cup of the pasta water.
6.     Add the chickpeas and drained pasta to the skillet along with the parsley and the pasta water. Reduce heat to low and stir gently until the chickpeas are heated through and everything is coated with sauce about 5 minutes.
7.     Serve immediately with Parmesan cheese.