Pasta with Chorizo and Chickpeas
Ingredients
- 2 small shallots, chopped
- ¾ lb. fresh Mexican chorizo or hot Italian sausage, casings removed
- 2 Tbsp. tomato paste
- 2 Tbsp. olive oil
- 2 cups low-sodium chicken broth
- 1 15-oz. can chickpeas, rinsed
- 12 oz. small dried pasta (such as malloreddus or orecchiette)
- Kosher salt
- 2 Tbsp. chopped fresh flat-leaf parsley (optional)
- ½ tsp. crushed red pepper flakes
- Finely grated Parmesan and lemon zest (for serving)
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