photo by Hirsheimer & Hamilton
yield
Makes 6 servings
active time
25 minutes
total time
45 minutes
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."
Ingredients
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
Nutritional analysis provided by Bon Appétit
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/41cd0b5f/sc/14/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C511870A50A0Dmbid0Frss0Iepinr/story01.htm
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