My Take on Not-So-Brothy Pasta

Here’s a delicious go-to recipe that can easily be made with items that may already be in your pantry! One of my friend’s posted this brothy pasta recipe on his instagram (@cheesethatsgood) from bonappetit.com and I had to try it! I modified the recipe a bit based on what I had available and to fit my preferences (I prefer more of a sauce vs broth)! See below for my version or click here for the original. Enjoy :)

Ingredients:

3 Tbsp. extra-virgin olive oil

1 small onion, finely chopped

Kosher salt

4 garlic cloves, minced

1 sprig of rosemary

1/2 tsp. of crushed red pepper flakes

1 15-oz. can chickpeas, drained & rinsed

1 28-oz. can Italian style diced tomatoes, blended

1 box of Banza pasta (I used shells)

1 package of Italian style turkey sausage links

1 bunch of finely chopped parsley (to taste)

1/2 cup finely grated Parmesan, plus more for serving!

Directions:

- Cut sausage links into slices and cook in a covered pan over medium-low heat until sausage is cooked through and browned.

- While sausage is cooking, in a separate large saucepan, heat 3 Tbsp. of olive oil over medium heat. Once heated, add chopped onion and season with kosher salt. Cook for about 5 minutes, stirring occasionally, until the onions start to soften. Then add minced garlic and continue to cook until both onion and garlic begin to brown. Stir in rosemary and red pepper flakes for about 30 seconds until fragrant. Add chickpeas and blended diced tomatoes, let simmer for about 8-10 minutes.

- While sauce is simmering, boil Banza pasta for 9 minutes.

- Combine pasta and sausage into the large saucepan, adding in 1/2 cup grated Parmesan and chopped parsley to taste.

- Once ingredients are well mixed, divide into bowls topping with extra parsley and Parmesan if desired.

Bon appetit!