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!|
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.
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
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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