Conchiglie with Chickpeas and Sausage
I'm not sure which part of this I love more: the double hit of fennel from the Italian sausage and the fennel pollen or the creamy chickpeas. Regardless, it's a...
INGREDIENTS
- 2 cloves garlic, sliced
- 1 shallot, chopped fine
- 1 lb sweet Italian sausage, casings removed
- 2 tbsp double concentrate tomato paste
- 1 can of garbanzo beans (or 8oz dried)
- 1 tsp fennel pollen
- 1/4 tsp chili flakes
- zest from one lemon
- juice from one lemon
- salt and pepper to taste
- 1lb Semolina Artisanal Pasta Conchiglie
DIRECTIONS
In a sauté pan over medium heat, sweat down the garlic and shallot until translucent. Add sausage and cook until starting to brown. Add garbanzos, tomato paste, fennel pollen, chili flakes and cook one minute, until fragrant.
Meanwhile, cook the pasta in heavily salted boiling water. When al dente, about 5 minutes, add to the sauté pan with the sausage with a ladle-full of pasta water, about one cup. Add lemon juice and zest, cooking altogether about a minute until the water cooks down into a tight sauce coating the pasta. Season to taste.