Orecchiette with Sausage, Chickpeas and Mint

1. 1

   In a pot of salted boiling water, cook the orecchiette until al dente.

2. 2

   Drain, reserving 3/4 cup of the cooking water.

3. 3

   Wipe out the pot and heat the olive oil in it.

4. 4

   Add the sausage and cook over moderate heat, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 7 minutes.

5. 5

   Add the onion and cook, stirring occasionally, until softened, about 3 minutes.

6. 6

   Add the chickpeas, orecchiette and reserved cooking water and toss over moderate heat until the pasta is hot and coated in a light sauce, about 2 minutes.

7. 7

   Stir in the mint and lemon juice and season with salt and pepper.

8. 8

   Spoon the pasta into bowls and serve with yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.