Less Noise, More Green: Spicy Sausage and Chickpea Pasta

Monday, February 17, 2014

Spicy Sausage and Chickpea Pasta

Pasta recipe from pantry staples

It's a case of weather deja vu here in New England. I had planned on sharing with you my ideas for a new herb container garden on my back deck but after another eight or so inches of snow fell yesterday, I'm not sure I have a back deck any more! Hopefully I can get to that post later in the week. Instead, I have a really delicious pasta recipe to share.

The deck is under there somewhere!
Although it is made from pantry staples, this dish truly doesn't taste like it was cobbled together out of what I could find in the cupboard! Legumes are such a wonderful winter source of nutrition and this recipe includes both chickpeas and garden peas. I used canned chickpeas but you can use dried if you prefer.

This protein rich pasta dish delivers quite a spicy punch so feel free to tone down the heat, although in this weather a little heat is welcome! In the recipe I call for finishing off cooking the pasta in the pan with the sauce. I really like this method as the pasta absorbs the flavors of the dish.

 Pasta recipe from pantry staples

Spicy Sausage and Chickpea Pasta

8oz penne pasta
2 tbsp. olive oil
1 medium onion chopped
3 cloves of garlic minced
2 chicken sausages diced
1 tsp. hot pepper flakes
1/2 tsp. cayenne pepper
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp salt
15oz can of chickpeas, drained and rinsed
28oz can diced tomatoes
1 cup frozen peas
1/2 cup grated parmesan cheese

Serves 4-6

Heat the oil in a large deep skillet and cook the onion, garlic, sausage, herbs and spices over medium heat until the onion is translucent and the sausage is brown. Add the chickpeas, tomatoes, peas and salt and bring to the boil. Cover and reduce to a simmer, cooking until the tomatoes begin to break down and the peas are cooked.

Meanwhile, cook the pasta until almost done. Drain and add to the sauce. Combine and cover until the pasta is cooked - two to three more minutes. Fold in the cheese.

Transfer to a serving dish and serve with extra cheese.



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  1. Replies
    1. My husband loved this recipe because he loves really spicy food. I used jalepeno flavored chicken sausage which made it even hotter! Hope your family likes it, too.

  2. I have just come across this recipe and have cooked it yesterday! Great! Thank you very much. DH likes it a lot and it is as you say, one of those recipes to do quickly with store cupboard ingredients.
    I always cook from scratch and I love cooking but sometimes I get stuck in a hurry and this is ideal. In stead of the sausages I used little bacon lardons which in this country one can buy in the shop and keep in the fridge for a long time. I always keep a pack for emergencies.
    Thanks again,
    Lisca (in Spain)

  3. Forgot to say that we are only two people so there was lots left of this pasta. I'm keeping it and later this week I will make a cheese sauce, mix it all together, sprinkle it with cheese and stick it in the oven for a 'pasticcio'. Yumm.